thepioneerwoman
Tex-Mex Mac and Cheese
This the mac and cheese you know and love—with an extra-special special kick.
👥 4 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 35 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking sheet
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain.
2
Meanwhile, preheat the broiler. Toss the onion wedges with the olive oil on a baking sheet. Add the poblano cut-side down. Broil until the onion is tender and the skin on the poblano blisters, about ⏱️ 6 minutes. Let cool slightly.
3
Pull off the poblano skin. Roughly chop the poblano and onion. Sprinkle with ¼ teaspoon salt and set aside.
4
Heat the milk and butter in a large saucepan over medium heat until hot. Add the cheeses and stir them around a bit.
5
When the cheeses start to melt, stir in the chili powder, cumin, ½ teaspoon salt and a pinch of pepper. Keep stirring until it’s nice and smooth. Pour in the cooked pasta.
6
Add the corn and charred red onion and poblano and stir until it’s all combined. Let it sit over the heat for ⏱️ 2 minutes, stirring occasionally, to help thicken the sauce. Divide among individual bowls.
large red onion, cut into 8 wedges1
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