1 quart whole milk
2 pinches kosher salt, or more as needed
1 cup Sofrito, recipe follows
1/4 pound (1 stick) unsalted butter, cubed and softened
4 ounces all-purpose flour
2 cups Chihuahua cheese or low-moisture mozzarella, shredded
2 cups dry elbow noodles
1 red bell pepper, stemmed, seeded and roughly chopped
1 poblano pepper, stemmed, seeded and roughly chopped
4 cloves garlic, roughly chopped
1/2 medium Spanish onion, peeled and roughly chopped
1/2 bunch cilantro, stems and leaves, roughly chopped
2 to 4 ounces olive oil
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