Seriously Meatless: Southwest Mac And Cheese With A

Name: Seriously Meatless: Southwest Mac And Cheese With A Cornbread Crust Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblano peppers; 1 pound elbow macaroni; 6 tablespoons unsalted butter; 4 cups cornbread, preferably a little dry/stale; 1/4 cup all purpose-flour; 4 cups whole milk; 1/2 onion, finely diced; 2 cloves garlic, minced; 2 teaspoons oregano (preferably Mexican); 1/4 teaspoon nutmeg (preferably freshly grated); 12 ounces extra-sharp cheddar (dryish and very flavorful), grated; 10 ounces Monterey jack, grated; 1 seven ounce can chopped roasted Hatch chili peppers; 1 red bell pepper, finely diced; Salt to taste

Servings: persons

4 poblano peppers
1 pound elbow macaroni
6 tablespoons unsalted butter
4 cups cornbread, preferably a little dry/stale
1/4 cup all purpose-flour
4 cups whole milk
1/2 onion, finely diced
2 cloves garlic, minced
2 teaspoons oregano (preferably Mexican)
1/4 teaspoon nutmeg (preferably freshly grated)
12 ounces extra-sharp cheddar (dryish and very flavorful), grated
10 ounces Monterey jack, grated
1 seven ounce can chopped roasted Hatch chili peppers
1 red bell pepper, finely diced
Salt to taste

1
Broil the poblano peppers until they are thoroughly blistered, turning occasionally. Place in a covered bowl for 10 minutes to cool and let the skin loosen. Peel, and remove core, stem, and seeds. Finely dice.
2
Grate the cornbread into crumbs. I like to use a food processor for this and then do the cheese at the same time.
3
Preheat oven to 350u00b0F and grease a large baking dish.
4
In a medium saucepan, melt the remaining 4 tablespoons of butter over medium-low heat. Sprinkle in the flour and whisk pretty constantly for 3 minutes. Whisk in the milk. Add the onion, garlic, oregano, and nutmeg. Simmer, whisking occasionally until it begins to thicken.
5
Gradually whisk in the grated cheeses, stirring each batch to incorporate.
6
Taste the sauce, and adjust the seasoning to your preference. It will probably need a little salt, but maybe not too much depending on the cheeses. Remember that the sauce should be pretty intense because it is going to be diluted by a full pound of pasta.
7
Stir the macaroni into the sauce. Pour the macaroni into the prepared pan. Mix in all three peppers. Taste again and make any final adjustments.
8
Top with the cornbread crumbs. You might not need all of them but I like a pretty thick layer.
9
Cover with tinfoil and bake for about 30 minutes, until it is bubbling around the sides. Remove the tinfoil and bake 10 more minutes until the cornbread crumbs are turning golden brown. You might need to carefully deploy the broiler.
10
Let stand for 5-10 minutes (to set) and serve.

936

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 15 ingredients. The key ingredients include: 4 poblano peppers, 1 pound elbow macaroni, 6 tablespoons unsalted butter, 4 cups cornbread, preferably a little dry/stale, and more.

Yes, Seriously Meatless: Southwest Mac And Cheese With A Cornbread Crust Recipe 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!

Seriously Meatless: Southwest Mac And Cheese With A Cornbread Crust Recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions