Green Chile-Cheddar Macaroni Salad

1. 1

   Preheat grill to high.

2. 2

   Meanwhile, rub the poblanos with olive oil.

3. 3

   Place the chiles on the grill and shut the lid.

4. 4

   Grill until charred on all sides, about 15 minutes total.

5. 5

   Boil the macaroni in a large pot of salted boiling water, drain, transfer to a large bowl and toss with the mayonnaise to coat.

6. 6

   Remove the chiles from the grill and transfer directly to a sturdy paper bag.

7. 7

   Twist the top shut and allow the chiles to steam for 10 minutes.

8. 8

   Slip the charred skins off the chiles and chop finely.

9. 9

   Toss macaroni with chopped chiles, cheddar cheese, onion powder and chopped red onions.

10. 10

    Season to taste with salt and pepper and chill until ready to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.