Seriously Meatless: Southwest Mac and Cheese With a Cornbread Crust Recipe
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
Instructions
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