Poblano Mac and Manchego with Corn and Mushrooms

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4

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Total Reviews: 4

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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.

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  • on February 26, 2012

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    Omg is all I can say!!!!!

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