Cooking From The Homesick Texan Cookbook - In The Dark - Poblano Macaroni And Cheese

If you are a regular...then you know I'm participating in a four week cookbook spotlight and cook-off for Lisa Fain's new book, The Homesick Texan Cookbook.  This is week two...and I have already made my mind up about the book...It is awesome!..and I just love it!..Every recipe I have tried so far is a real winner.  Last week I made those pork tacos and black beans...and this week...Poblano Mac & Cheese...and let me tell you...This is some good mac & cheese...and I even managed to cook it without electricity...Thanks to Tropical Storm Lee!  We got electricity back last night...Yay!  So I'm finally getting to post the recipe.

Actually we made it through fairly well...well everyone, but that tree in the front yard...That took down our power lines with it.  Since there was not electricity that meant no oven...So my mac & cheese was baked on the BBQ grill...It actually worked great. 

The recipe calls Cotija cheese...so that meant another trip to the Mi Pueblo Supermarket...I think I'm becoming a regular there...It's similar to Parmesan...I bet if you couldn't find Cotija it would make a good substitute.

But the star of this mac & cheese was the roasted poblanos...not terribly spicy...just a nice little heat on your tongue.  I roasted mine directly over the stove burner...since the broiler was out of commission.

Now if you are having doubts about whether or not you need a new cookbook...Try this recipe...and I'm sure you will be hunting your own copy of The Homesick Texan cookbook.

Poblano Macaroni And Cheese

adapted from The Homesick Texan Cookbook by Lisa Fain

2 poblano chiles
8 oz elbow macaroni
2 tbs unsalted butter
4 cloves garlic, minced
2 tbs all-purpose flour
1 & 1/2 cups whole milk
1 tsp mustard powder
1/4 tsp cayenne
1/2 tsp ground cumin
1 tsp lime zest (I left this out...seemed weird to me)
1/2 cup cilantro (oops...forgot to buy any)
salt & pepper, to taste
2 cups grated white cheddar cheese
2 cups grated pepper jack cheese (for milder flavor use all cheddar)
1/2 cup grated cotija cheese, for serving

Roast the poblanos under the broiler until blackened, about 5 minutes on each side. (I did mine on the gas burner of the stove)  Then place the chiles in a plastic storage bag, seal it, and let the chiles steam for 20 minutes.  Take the chiles out of the bag, rub off the skin.  Then remove the stems and seeds and chop into 1 inch-long strips.  Cook the pasta according to the package direction and then drain the pasta and drain.  Preheat the oven to 375 degrees and grease a baking dish or a cast iron skillet (I used a 10 inch skillet), and pour the pasta into the greased dish.  In a pot over low heat melt the butter.  Add the garlic and cook for 1 minute.  Whisk in the flour and cook until it is light brown, about a minute.  Stir until it begins to thicken, about 1 to 2 minutes.  Remove from the heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro, and chopped poblano chiles.  Season with salt and pepper.  Slowly add half of both the cheddar and pepper jack cheese, stir until well combined.  Pour the sauce over the pasta and top with the remaining half of the cheddar and pepper jack cheese.  Bake uncovered for 20 minutes or until brown and bubbling. (I baked mine on the BBQ grill.)  Sprinkle with cotija cheese and serve immediately.

*This post is part of The Homesick Texan Cookbook Spotlight and Cook-Off sponsored by Hyperion and girlichef.