Macaroni And Cheese Chile Boats Recipe

Name: Macaroni And Cheese Chile Boats
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients; 1 1/2 cups elbow macaroni; 2 medium poblano chiles (roasted, skins and seeds removed, and diced into small pieces); 4 large poblano chiles, cut in half lengthwise and seeds and veins removed; 1 cup sliced mushrooms; 1 cup heavy cream; 3/4 cup 2% milk; 2 tablespoons butter; 2 teaspoons Mexican oregano; 1 teaspoon dry mustard powder; 1 1/2 teaspoons kosher salt; 15 ounces Cacique Queso Quesadilla, shredded; 1/3 cup plain breadcrumbs; 1/4 cup Cacique Queso Cotija, grated

Servings: persons

Ingredients
1 1/2 cups elbow macaroni
2 medium poblano chiles (roasted, skins and seeds removed, and diced into small pieces)
4 large poblano chiles, cut in half lengthwise and seeds and veins removed
1 cup sliced mushrooms
1 cup heavy cream
3/4 cup 2% milk
2 tablespoons butter
2 teaspoons Mexican oregano
1 teaspoon dry mustard powder
1 1/2 teaspoons kosher salt
15 ounces Cacique Queso Quesadilla, shredded
1/3 cup plain breadcrumbs
1/4 cup Cacique Queso Cotija, grated

1
1.Preheat the oven to 350 degrees Fahrenheit.
2
2.Prepare elbow macaroni according to package directions. Drain pasta in a colander, rinse with cold water and set aside.
3
3.Roast and sweat two medium poblano chiles. Remove skin, seeds and veins, and then dice chile into small pieces.
4
4.In a stock pot, add heavy cream, 2% milk, butter, Mexican oregano, dry mustard powder and kosher salt. Bring to a boil and after 2 minutes, reduce to a simmer.
5
5.Add shredded Cacique Queso Quesadilla to the stock pot and stir until cheese is melted completely.
6
6.Add the macaroni, diced chile poblano and sliced mushrooms to the stock pot and stir well to coat. Simmer for 5-7 more minutes, until the mushrooms are slightly softened.
7
7.On a parchment paper or aluminum foil-lined baking sheet, spoon macaroni mixture into the poblano chile halves.
8
8.Mix breadcrumbs and grated Cacique Queso Cotija in a small dish. Sprinkle generously over the top of each poblano chile filled with the macaroni mixture.
9
9.Bake at 350 degrees Fahrenheit for 30 minutes, or until the breadcrumb and cotija mixture has turned golden brown.

334

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Ingredients, 1 1/2 cups elbow macaroni, 2 medium poblano chiles (roasted, skins and seeds removed, and diced into small pieces), 4 large poblano chiles, cut in half lengthwise and seeds and veins removed, and more.

Yes, Macaroni And Cheese Chile Boats falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Macaroni And Cheese Chile Boats

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions