What’s for dinner? The budget was small, the family was large (five kids, two adults). You would think mac ‘n cheese would make a regular appearance on the nightly menu, but it didn’t. Meat and potatoes were the staples on the dinner table. Once and a while we would have spaghetti. Not once was mac ‘n cheese served.
I don’t know where or when I discovered mac ‘n cheese, but I fell in love with its creamy goodness. Favorite meal at school (as a teacher) included mac ‘n cheese.
Flipping through the Southern Living, years ago, I saw a recipe for Mac and Texas Cheeses with Roasted Chiles. My mac ‘n cheese radar went into high alert. I scanned the recipe, and thought I can do this, even though I had never worked with poblano peppers before.
Carefully I followed the recipe. First step is to broil the peppers. Get them as blistered as possible.
Once they are charred, quickly put them in a ziplock bag, seal, and the steam will loosen the skin of the pepper, which makes it easy to peel that skin away.
Once the peppers were prepared, I could concentrate on the macaroni and the sauce.
Mix all components together and bake.
Delish!
This is now the only mac ‘n cheese that I prepare. Of course this only gets a showing once a year because it will wreak havoc with a diet, but oh so worth the splurge!
If you look at the recipe, you may notice it calls for bread crumbs on the top and my picture does not have bread crumbs. I’m not a fan of bread on my mac ‘n cheese. Besides, who needs those extra carbs, right?
