Baked Mac and Cheese with Poblanos

• portions: 8 servings
• temps actif: 25 minutes
• temps total: 50 minutes

Ingrédients

Cooking spray

2 poblano peppers (about 8 ounces)

Kosher salt and freshly ground black pepper

1 (16-ounce) package short pasta, such as shells or penne

1/4 c. (1/2 stick) unsalted butter

1 shallot, chopped

1 garlic clove, chopped

1/4 c. all-purpose flour

3 c. half-and-half

2 tbsp. Dijon mustard

16 oz. extra-sharp Cheddar, grated (about 4 cups), divided

1 1/2 c. crushed tortilla chips

Instructions

Preheat oven to 350°F. Lightly grease a 9- by 13-inch baking dish. Grill poblanos over high heat or cook directly on the flame of a gas burner, turning occasionally, until charred on all sides, 7 to 8 minutes. Transfer to a bowl and cover with plastic wrap. Let sit 5 minutes. When cool enough to handle, use paper towels or the back of a knife to remove the charred skins. Discard stems and seeds and chop flesh.

Bring a large pot of salted water to a boil. Cook pasta two minutes less than the al dente time. Drain.

Melt butter in a medium pot over medium heat. Add shallot and garlic. Season with salt and pepper. Cook, stirring occasionally, until shallots are tender, 2 to 4 minutes. Add flour and cook, stirring constantly, 1 minute. Slowly whisk in half- and-half. Cook, stirring occasionally, until slightly thickened, 4 to 6 minutes. Remove from heat and whisk in mustard and 3 cups cheese, 1 handful at a time. Add poblanos and pasta and stir to combine.

Transfer mixture to prepared baking dish. Top with chips and remaining 1 cup cheese. Bake until top is golden brown, 17 to 20 minutes. Let stand 5 minutes before serving.