Poblano Mac and Manchego with Corn and Mushrooms

TOTAL TIME: 1 hr 25 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 10 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

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Directions

Heat the oil in a large skillet over medium heat and brown the mushrooms, 10 minutes. Scrape the corn kernels from the cobs and add to the mushrooms. Season with salt and black pepper and continue cooking, 5 to 6 minutes.

Puree the stock with the poblanos, garlic, cilantro, onions and some salt and black pepper in a blender or food processor. Melt the butter in a saucepot over medium heat, and then whisk in the flour. Whisk in the milk and cream and raise the heat a bit. Stir in the poblano puree and simmer until thickened, 20 to 25 minutes. Stir in 1 cup of the grated cheese.

Preheat the oven to 350 degrees F.

Cook the pasta to al dente in a large pot of salted boiling water. Before draining the pasta, reserve a ladle of the starchy cooking water. Toss the pasta with the sauce, mushrooms and corn, adding a little of the reserved starchy water if the sauce is too thick. Pour into a baking dish and top with the remaining cheese. Bake until brown and bubbly, 15 to 20 minutes.

Cook's Note: For a make-ahead meal, cool and store before baking. Let the mac n cheese come to room temperature before baking 30 to 40 minutes.

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  • on January 19, 2014

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    This was okay. I don't think I will ever make it again though.

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  • on June 30, 2012

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    I think it tasted just as good reheated. Only cooked the elbow macaroni for 6 minutes.
    Used double cream cheddar and monterey jack. Will make again and add more vegetable and a little more spices for kick. Was very creamy and mild and you could really taste the peppers.

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  • on May 31, 2012

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    Loved this dish! And so did my husband and son, remarkable because they're kind of tough to please outside of boring/bland standard American fare. I used 3 poblanos that I had charred under the broiler and peeled but stuck close to the recipe otherwise. Used Barilla Plus elbow pasta and a 7-ounce chunk of manchego, which worked well. It's best on the night you bake it; leftovers were fine but not quite as delicious as the night of. Thanks for this awesome recipe, perfect when fresh corn is readily available and sweet.

    people found this review Helpful.
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