Foodie Friday: Roasted Poblano Chicken Mac and Cheese #recipe #food

by Lori on January 31, 2014

Happy Foodie Friday Friends!

Today’s recipe is officially one of my favorite comfort foods. It warms the soul.

Poblanomacncheesefinal

I made this dish on one of our “icepocalypse” days Houston was having this week hoping it would help keep us warm and boy did it!

I really enjoyed the simplicity of the dish by using a rotisserie chicken from the grocery store! Side note: SAVE YOUR BONES PEOPLE! Make delicious bone broth and freeze for future meals! Nothing beats homemade broth and its so simple!

 

Foodie Friday: Roasted Poblano Chicken Mac and Cheese #recipe #food

Ingredients

  • 4 Poblano Peppers
  • 1 pound of macaroni noodles
  • 1/2 cup butter, unsalted
  • 1/2 cup flour
  • 1/4 cup onion, diced
  • 2 garlic cloves, minced
  • 4 cups of milk
  • 1 1/2 cups sharp white cheddar cheese, shredded
  • 1 1/2 cups white jalapeno cheddar cheese, shredded
  • 1 cup cooked, diced chicken
  • Salt and pepper to taste
  • 1/2 cup cilantro
  • 1/4 cup queso fresco

Instructions

  1. Place peppers on a cookie sheet under the broiler to get a nice dark color. Flip to get this on both sides.
  2. Remove from oven and place in a ziplock bag. Seal and let sit for 10 minutes to cool..
  3. Preheat oven to 375 degrees.
  4. Pull peppers from bag and peel off skin. Remove seeds form peppers and dice. Set aside.
  5. Cook pasta until al dente. The pasta will continue to cook in the oven later.
  6. Heat butter over medium heat. Add onion and garlic and cook until translucent. Add flour and stir until incorporated. This is your thickening agent. Cook for at least 1 minute until the flour smell has cooked out.
  7. Slowly add milk. Continuously stir until the mixture begins to thicken. Remove from heat and stir in the cheeses(except the queso fresco). When completely melted add in the chicken, salt, pepper, and poblano peppers. Add half of the cilantro and stir.
  8. Add mixture to a 13x9 greased baking dish. Place in the oven and cook for 30 minutes until bubbly.
  9. Switch your oven to broil. Add the queso fresco and broil for 3-5 minutes.
  10. Remove from oven. Add remaining cilantro and Serve!
  11. **Note: If you cook this too long, the liquid will be less and you will not get the super cheesy factor. Also, if you prep this dish and plan to cook later, the same will happen. You can increase your liquid if you plan to do this. You can tell in my photo that I prepped and cooked later, which meant most of the sauce was absorbed. Which was fine..it was still delicious!
https://www.mykindarain.com/foodie-friday-roasted-poblano-chicken-mac-cheese-recipe-food/

 

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{ 3 comments… read them below or add one }

Lisa LaRocco January 31, 2014 at 10:58 am

This is the perfect one pot meal for big kids and little kids. It is sophisticated and yummy at the same time.

Thanks for sharing.

Lisa
Lisa LaRocco´s last blog post ..Leftover Turkey Pot Pie

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Ellen Christian January 31, 2014 at 11:47 am

Oh my. That sounds absolutely amazing!
Ellen Christian´s last blog post ..20 Uses for Sprouts & Stir Fry Recipe with Sprouts

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Mel {MamaBuzz} January 31, 2014 at 4:31 pm

This looks and sounds delicious. I love a good mac ‘n’ cheese, ultimate comfort food.
Mel {MamaBuzz}´s last blog post ..Appetizer Recipe ~ Taco Bites

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