Macaroni With Cream And Cheese

Name: Macaroni With Cream And Cheese
Ingredients: 3/4 pound fresh poblano chiles (about 4); 1/2 large white onion, cut lengthwise into 1/4-inch-wide strips (1 3/4 cups); 1/2 teaspoon salt; 2 tablespoons unsalted butter; 1/2 fresh serrano chile, minced (1 teaspoon), including seeds; 2 large garlic cloves, minced; 1/2 teaspoon dried oregano (preferably Mexican), crumbled; 6 oounces dried; or penne; 2/3 cup; or; 4 ounces; or mild feta, crumbled (1 cup)

13 ingredients

5 steps

Ingredients

3/4 pound fresh poblano chiles (about 4)
1/2 large white onion, cut lengthwise into 1/4-inch-wide strips (1 3/4 cups)
1/2 teaspoon salt
2 tablespoons unsalted butter
1/2 fresh serrano chile, minced (1 teaspoon), including seeds
2 large garlic cloves, minced
1/2 teaspoon dried oregano (preferably Mexican), crumbled
6 oounces dried
or penne
2/3 cup
or
4 ounces
or mild feta, crumbled (1 cup)

Directions

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.
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.
3

While onion is browning, cook pasta in a large pot of
4

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
5

and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.