Poblano Mac and Manchego with Corn and Mushrooms Recipe

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.

No additional tips available.

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

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.

Poblano Mac and Manchego with Corn and Mushrooms

How did you like this recipe?

Frequently Asked Questions