Mexican Style Mac & Cheese

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 4 poblano chiles
• salt
• 1 lb whole wheat pasta (penne, elbows or shells)
• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons whole wheat pastry flour
• 1 cup vegetable broth
• 2 cups skim milk
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• pepper
• 2 1/2 cups cheddar cheese or 2 1/2 cups mexican blend cheese, shredded
• 2 tomatoes, seeded and chopped
• 1 avocado, cut into small cubes
• 4 scallions, chopped
• 1 lime, juice of

Recipe

• 1 preheat the broiler to high.
• 2 broil the poblanos on a pan until charred on all sides, 12 to 15 minutes.
• 3 place in a bowl covered with plastic wrap or in a paper bag and let cool for 10 minutes.
• 4 peel, seed and chop.
• 5 bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
• 6 while the pasta is boiling, in a medium saucepan, heat the olive oil over medium heat.
• 7 add the onion and garlic and cook until softened, 6 to 7 minutes.
• 8 add the butter and stir to melt.
• 9 whisk in the flour and cook for 1 minute. whisk in the vegetable broth, then the milk, and bring to a simmer.
• 10 season with the cumin, coriander and salt and pepper to taste.
• 11 cook until thickened, about 5 minutes.
• 12 slowly add the cheese and cook, stirring, until melted.
• 13 toss the pasta with the sauce and reserved poblanos.
• 14 top with the tomatoes, avocado and scallions and drizzle with the lime juice.