Warm up the flavors of family-favorite macaroni and cheese with a poblano chile.
This easy,speedy suppercombines macaroni and cheese with convenientrotisserie chickenfor a cozy, comforting dish with a kick!
Mild poblano peppers bring the heat to this creamypastadish without being overly spicy.
Credit:Antonis Achilleos; Prop Stylist: Lydia Purcell; Food Stylist: Ruth Blackburn
Melt butter in a large broiler-safe skillet over medium-high.
Add poblano, and cook, stirring often, until tender, about 3 minutes.
Add flour, and cook, stirring constantly, until bubbly, about 1 minute.
Whisk in milk; cook, whisking often, until mixture thickens, about 5 minutes.
Stir in salt and cumin.
Add processed cheese and 1 1/2 cups of the Cheddar, stirring until melted, 1 minute.
Stir in chicken and cooked pasta; remove from heat.
Sprinkle with remaining 1/2 cup Cheddar.
Broil in preheated oven until cheese is lightly browned, about 4 minutes.
