Que Pasta Mexican Mac 'n' Cheese (Moderate and by that I mean could be time-consuming)

I really like this recipe!  Rachael Ray sure comes up with some great meals!  What a great idea on a yummy all-American favorite!  Who doesn't love homemade Mac & cheese?  I love avocados and I love Mexican food, what a great combination and oh so filling.  This recipe takes a bit of time to prepare but it is so worth it if you do make it.  You will have leftovers if you plan to serve this as a side dish.

http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/dinner-recipes/que-pasta-mexican-mac--n--cheese


Serves 4, with seconds

INGREDIENTS:
• 4 poblano peppers (it is a mild chili pepper)
• Salt
• 1 pound farfalle (bowtie pasta) or whole wheat penne
• 1 tablespoon extra virgin olive oil (EVOO)
• 1 onion, finely chopped
• 2 cloves garlic, grated or finely chopped
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup chicken stock
• 2 cups milk
• Black pepper
• 1 1/2 teaspoons cumin (half a palmful)
• 1 1/2 teaspoons coriander (half a palmful)
• 2 1/2 cups grated Mexican cheese blend or a mix of cheddar and queso fresco or chihuahua cheeses (I use the Mexican blended cheese blend)
• 2 small vine-ripe tomatoes, seeded and chopped
• 1 firm avocado, diced
• The juice of 1 lime (heat your lime up in the microwave for about 20-30 seconds and more juice will juice out of it)
• 4 scallions, chopped

DIRECTIONS:

1. Pre-heat the broiler to high.
2. Blacken the poblanos on all sides in the broiler, 12-15 minutes. Place peppers in a bowl and cover tightly with plastic wrap or place in a paper sack, cool for 10 minutes, then peel, seed and chop.
3. Bring a large pot of water to a boil for the pasta. Add the pasta and salt and cook to al dente.
4. Heat a sauce pot over medium heat, add EVOO, onion and garlic and cook until tender, 6-7 minutes. Add butter to the pan and melt, then stir in flour and cook a minute. Whisk in stock, then milk. Bring to a simmer, season with salt, pepper, cumin and coriander and thicken for 5 minutes. Stir in the cheese with wooden spoon and melt.
5. Drain pasta and toss with sauce and chopped poblano peppers. Serve in shallow bowls and top with tomatoes, avocados and scallions and drizzle with the lime juice.

These are what Poblano peppers look like. I only needed 3 because they were so huge.

Poblano peppers after being broiled on both sides.

After you broil the peppers, place them in a bowl and cover with saran wrap for about 5 minutes. This makes it easier to pull the skins off.

Peeled, seeded, and diced poblano peppers. Aren't they so pretty and green?

I put my diced up avocado and tomatoes on top of the mac & cheese, then served it individually.

Just a serving suggestion, I served mine with pulled pork barbecue sandwiches.