Scooter Pie Mac & Cheese

1. 1

   Roast Poblano peppers under broiler, on the grill or on open flame until blistered and charred. Place in paper bag for about 10 minutes to loosen skins. Peel skins, discard seeds and membranes, and slice into thin strips.

2. 2

   Cook macaroni according to package directions. Drain and rinse thoroughly with cold water.

3. 3

   Finely chop onion and saute in 2 Tbs butter until soft. Set aside.

4. 4

   Melt 1/2 cup butter over low heat. Whisk in flour and cook about one minute longer. Whisk in cream and milk and cook over medium heat; about five minutes, until mixture is thickened and bubbly.

5. 5

   Stir in all but 1/4 cup of the Monterrey Jack cheese, the Feta cheese, and salt; stir until smooth. Stir in the sauteed onion, the roasted pepper strips and the macaroni. Adjust liquid to taste with more milk if needed.

6. 6

   Spoon mixture into a lightly greasted 13x9 baking dish. Cover evenly with breadcrumbs, parmesan cheese and remaining Monterrey Jack Cheese.

7. 7

   Bake at 375 degrees for about 45 minutes until the cheese is golden and the mixture is bubbly.

No nutritional information available.

No additional tips available.