Poblano Mac and Manchego with Corn and Mushrooms

Name: Poblano Mac and Manchego with Corn and Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons vegetable or olive oil; 12 ounces mushrooms, thinly sliced; 3 ears fresh corn on the cob; Salt and freshly ground black pepper; 1 cup chicken or vegetable stock; 2 to 3 medium poblano chile peppers, seeded, stemmed and chopped; 2 cloves garlic, chopped; 1 small handful fresh cilantro leaves; 1 small onion, chopped 3 tablespoons butter; 2 tablespoons all-purpose flour; 1 cup milk; 1/2 cup heavy cream or Mexican crema; 2 cups shredded manchego cheese; 1 pound short-cut pasta, such as ziti with lines or macaroni

Servings: persons

3 tablespoons vegetable or olive oil
12 ounces mushrooms, thinly sliced
3 ears fresh corn on the cob
Salt and freshly ground black pepper
1 cup chicken or vegetable stock
2 to 3 medium poblano chile peppers, seeded, stemmed and chopped
2 cloves garlic, chopped
1 small handful fresh cilantro leaves
1 small onion, chopped 3 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup heavy cream or Mexican crema
2 cups shredded manchego cheese
1 pound short-cut pasta, such as ziti with lines or macaroni

1
Heat the oil in a large skillet over medium heat and brown the mushrooms, 10 minutes.
2
Scrape the corn kernels from the cobs and add to the mushrooms.
3
Season with salt and black pepper and continue cooking, 5 to 6 minutes.
4
Puree the stock with the poblanos, garlic, cilantro, onions and some salt and black pepper in a blender or food processor.
5
Melt the butter in a saucepot over medium heat, and then whisk in the flour.
6
Whisk in the milk and cream and raise the heat a bit.
7
Stir in the poblano puree and simmer until thickened, 20 to 25 minutes.
8
Stir in 1 cup of the grated cheese.
9
Preheat the oven to 350 degrees F.
10
Cook the pasta to al dente in a large pot of salted boiling water.
11
Before draining the pasta, reserve a ladle of the starchy cooking water.
12
Toss the pasta with the sauce, mushrooms and corn, adding a little of the reserved starchy water if the sauce is too thick.
13
Pour into a baking dish and top with the remaining cheese.
14
Bake until brown and bubbly, 15 to 20 minutes.
15
Cook's Note: For a make-ahead meal, cool and store before baking.
16
Let the mac n cheese come to room temperature before baking 30 to 40 minutes.

1219

kcal

Calories

Fat

114

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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: 3 tablespoons vegetable or olive oil, 12 ounces mushrooms, thinly sliced, 3 ears fresh corn on the cob, Salt and freshly ground black pepper, and more.

Yes, Poblano Mac and Manchego with Corn and Mushrooms falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!