Macaroni with Cream and Cheese
A Mexican-inspired pasta dish featuring roasted poblano chiles, cavatappi or penne pasta tossed in a creamy sauce with queso fresco and aromatic spices. This comforting fusion dish combines the richness of crema with the mild heat of poblano and serrano chiles.
Ingredients
- •¾ pound fresh poblano chiles (about 4)
- •½ large large white onion
- •½ teaspoon salt
- •2 tablespoons unsalted butter
- •½ whole fresh serrano chile
- •2 cloves large garlic cloves
- •½ teaspoon dried oregano
- •6 ounces dried cavatappi or penne
- •⅔ cup crema or crème fraîche
- •4 ounces queso fresco or mild feta
- •1 cup crumbled cheese
Cooking Instructions
- 1.
Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.
20 min
- 2.
Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.
13 min
- 3.
While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.
16 min
