3 tablespoons vegetable or olive oil
12 ounces mushrooms, thinly sliced
3 ears fresh corn on the cob
Salt and freshly ground black pepper
1 cup chicken or vegetable stock
2 to 3 medium poblano chile peppers, seeded, stemmed and chopped
2 cloves garlic, chopped
1 small handful fresh cilantro leaves
1 small onion, chopped 3 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy cream or Mexican crema
2 cups shredded manchego cheese
1 pound short-cut pasta, such as ziti with lines or macaroni
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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