Week 31 – Creamy Poblano Stovetop Mac and Cheese

Well folks, the taxes are rolling in and things are getting busier in my life.  We were supposed to get a blue apron delivery this week to help us out with the new recipes, but either lasership lied and never delivered it, or a neighbor stole it from outside our door.  Either way we didn’t get it, we’re pretty bummed, but on the bright side blue apron issued us a credit so we can get it another week!

Monday night and Tuesday we got hit with a bunch of snow (by this area’s standards, at least).  It’s been absolutely freezing in DC lately, I’ve been wearing my Chicago winter coat!  So Tuesday was a freebie work from home day, which is my favorite kind of day.  I’m SO much more productive at home!  Then I was in Wytheville for work 2 days later in the week.  I just can’t stay away from that place.  The drive was actually really quick this time, so that was good!  Saturday it snowed a bunch in DC again so I’m glad I got home before that started up again!  Apparently the average high in DC at this time of year is 50, and the 7 day forecast is far below that.  Not cool, weather, not cool.

Anyway, we finally got around to making a new recipe on Sunday night.  Well, matt made it.  I cut up veggies for a snack and packed our lunches for tomorrow.  It was pretty good, a nice twist on the typical mac and cheese.  If I were to make it again I’d use a little more cheese so I adjusted the recipe below accordingly, so you don’t have to have the same thought if you try it.  Enjoy!

Creamy Poblano Stovetop Mac and Cheese (recipe from here)

Makes: 4 servings


  • 1 large poblano chile peppers
  • ½ pound pasta shells, or other small pasta (we used radiatore)
  • ½ tablespoon unsalted butter
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1 cup (4 ounces) Wisconsin monterey jack cheese, shredded
  • 1 cup (4 ounces) Wisconsin white cheddar cheese, shredded
  • 1/4 cup low-fat Greek yogurt
  • 1/4 cup milk
  • Salt and black pepper to taste
  • Optional Topping: 1 Tbsp Butter and ½ cup panko breadcrumbs


  1. Preheat broiler to high. Place poblanos in metal baking pan or on rimmed baking sheet. Place under broiler, flipping once, until skin of peppers is completely blistered and blackened, about 15 minutes.
  2. Remove to bowl, cover and let rest 15 minutes. When peppers are cool enough to handle, peel away skin and discard. Cut chiles open and remove seeds and ribs (or leave them in for an extra spicy dish!). Coarsely chop peppers; set aside.
  3. Bring large pot of water to boil. Add pasta and cook according to package directions until al dente. Drain pasta well and leave in colander; set aside.
  4. Return pot to burner over medium heat and melt butter. Add cumin, paprika and garlic powder and cook just until fragrant, about 30-60 seconds.
  5. Return pasta to pot and add shredded cheeses, Greek yogurt and milk. Stir in chopped poblano peppers. Season generously to taste with salt and pepper. Stir until cheese is melted and smooth.
  6. Taste and adjust seasonings if necessary.
  7. Optional: Melt 1 tbsp and mix with ¼-1/2 cup  panko breadcrumbs.  Place Mac and Cheese in oven safe dishes, top with the Panko mixture, and cook in the oven at 450 for 5 minutes, or until the panko is lightly browned.



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