Lone Star Poblano Mac & Cheese

With a crispy panko topping

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil.

Step 2

Wash and dry produce. Halve poblano lengthwise; remove stem and seeds. Dice tomato. Place garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.

Step 3

Place poblano halves cut sides down on a baking sheet. Drizzle with olive oil; season with salt and pepper. Place garlic foil packet on same sheet. Roast on top rack until poblano is tender and lightly blistered and garlic is softened, 15-17 minutes.

Step 4

Remove from oven. Once cool enough to handle, transfer everything to a cutting board. Dice poblano. Mash garlic with a fork. Heat broiler to high or heat oven to 500 degrees.

Step 5

Once water in pot is boiling, add cavatappi to pot. Cook stirring occasionally, until al dente, 9-11 minutes. Reserve 3/4 cup of pasta water, then drain.

Step 6

Meanwhile, place 1 TBSP butter in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and half the Southwest Spice (you'll use the rest later). Season with salt and pepper.

Step 7

Heat pot used for cavatappi over medium heat. Add cream sauce base, cream cheese, and remaining Southwest Spice; bring to a simmer, whisking, until smooth, 1-2 minutes. Reduce heat to low and whisk in pepper jack, Monterey Jack, and Mexican cheese until melted and smooth.

Step 8

Stir drained cavatappi, mashed garlic, diced poblano, and tomato into pot with cheese sauce. If needed, stir in reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.

Step 9

Transfer mac & cheese to an 8-by-8-inch baking dish. Sprinkle with seasoned panko; broil or bake until panko is browned and crispy, 2-3 minutes. TIP: Watch carefully to avoid burning.

Step 10

Divide between plates or serve directly from baking dish.