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1
For the jalapeno pesto: Mix all ingredients in a food processor.
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2
Season to taste.
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3
Set aside.
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4
For the mac and cheese: In a large saucepan, simmer milk until warm but not boiling.
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5
In a separate sauce pan, melt 6 tablespoons of butter on medium low heat.
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6
Whisk in flour for 1 minute.
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7
Slowly add warm milk, constantly stirring.
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8
Whisk until milk starts to bubble and becomes thick.
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9
Meanwhile, prepare pasta according to package directions.
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10
When milk is thick, remove from heat and whisk in cheeses, stirring constantly until all the cheese has melted.
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11
Season with pepper.
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12
When pasta is ready, drain and run under cool water.
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13
Return to pan, toss with chicken and poblano pepper.
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14
Add cheese sauce, stirring to combine.
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15
Add pesto.
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16
Pour into a greased 9x13 baking dish.
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17
Melt the remaining butter.
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18
Toss with bread crumbs.
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19
Pour bread crumbs over pasta and bake in a 375 degrees F oven for 30 minutes.
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20
Note: To roast poblano pepper, line a baking pan with foil.
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21
Roast in a 400 degrees F oven for about 10 minutes or until the skin has blistered.
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22
Place pepper in a brown paper bag and let sit for about 15 minutes or until cool enough to handle.
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23
Remove skin from pepper.
