Date Originally Made: 1/12/16
Okay so confession time — I not so secretly still follow my college boyfriend’s mom’s blog because she posts some killer recipes. Her bread recipe is still to die for and among one of my favorite things to make. So shout out to Dr. LaMarche (though you will probably never see this) for all of the awesomeness that is about to be seen below.
- Link: http://frenchgardenerdishes.com/2015/09/23/roasted-poblano-and-bacon-mac-n-cheese/
- Review: I substituted the cream for half and half and it was still a super rich and creamy dish. Next time I make this I would definitely feel like I only needed to use whole milk to get that kind of richness. Also could substitute hatch green chilies (yay new mexico!) for the poblano peppers, really just a hot pepper – get what’s in season. This is a for sure make again dish though, a real crowd pleaser, and just delish all around.
Remi’s Recipe (with modifications from Frenchgardnerdishes):
Adapted from Hostess at Heart See the original recipe here.
- 1 lb box of pasta (pick a good mac n cheese pasta, I like shells), cooked al dente, 1/2 c pasta water reserved
- 12 oz gruyère cheese, grated
- 1 quart half and half (can also use whole milk — some fat is necessary)
- 2 cloves of garlic, crushed
- 4-5 diced roasted poblano peppers, skin, stems and seeds removed
- 5 slices thick cut smoked bacon, cooked crisp and crumbled
- 2/3 c Panko bread crumbs
- 1/2 T butter or olive oil to toast the breadcrumbs
- salt and pepper to taste
To roast the peppers, place them on a baking sheet in a 400 F oven and cook for 10 minutes, turning once. The skin should be blackened. Once cooled, peel off the skin and discard the seeds and stems. Just note, when you’re working with the peppers, DON’T TOUCH YOUR EYES. My mom got a call one night when I cut a jalapeno and then then touched my eye. I’m telling you, it hurts like no other pain (I can’t comment on childbirth) and it’s IN YOUR EYES. The seeds are the hottest part of the pepper but if you like some spice don’t worry about seeding them — poblano peppers and hatch chilies aren’t very hot once the seeds are removed.
In a large skillet, melt the butter and add the Panko bread crumbs and stir non stop until the crumbs are golden brown. Remove from heat and reserve.
In another large skillet, bring the cream to a boil, and continue cooking until it is reduced and thickened slightly. Stir in 1/4 c pasta water. Add garlic, cheese, bacon and peppers. Stir in another 1/4 cup of the pasta water if sauce is too thick. Taste and adjust for salt and pepper. Add drained pasta and coat with sauce.
To serve, sprinkle each bowl with the toasted Panko bread crumbs.