Mac & Cheese Stuffed Poblano's - Gluten Free or Not

I have updated this to include the
GLUTEN FREE version

This tasty dish can easily be customized to meet your desired heat index.


Its topped with crumbled cornbread. so be sure to make that the day before or enough ahead of time so it can cool before you need it.

MAC AND CHEESE STUFFED POBLANOS

Gluten Free or Not

source: Daphne Oz/The Chew

Ingredients

1/2  Lb Whole Wheat Elbow Macaroni *see note
3 tablespoons Butter
1 Onion (diced)
1 tablespoon Flour (for GLUTEN FREE use 4 oz. of cream cheese)
2 cups Milk
2 cups Monetary Jack Cheese (grated) *see note
8 Poblano Peppers
2 tablespoon's Olive Oil
1 cup Cornbread (crumbled) *see note

Directions:
Preheat broiler. 
Lightly coat the poblanos in oil and broil for 10 minutes, rotating the peppers through the cooking process, allowing the skin to blister on all sides. Transfer to a plastic bag and allow them to steam. Cool slightly, peel the skin off of the peppers and cut a slit in the side and carefully remove the seeds and veins through the slit. You can also roast them on a gas stove, lightly oil and place directly on burner, use caution when turning as they roast.

Cook the pasta as per package instructions.

Heat the butter over medium heat in a saute pan until it foams and subsides. Add the onion and spread into an even layer and cook slowly. Lower the heat to medium-low and allow the onions to caramelize, about 20 minutes.

Sprinkle flour over the onion and then add the milk and stir to mix (or GLUTEN FREE - add cream cheese at this point). Allow to thicken slightly for about 4 to 5 minutes, stirring occasionally. Fold in the cheese and cook until melted completely, then add the noodles, and stir to mix until incorporated.

Preheat oven to 350F.

Line a sheet tray with parchment. Stuff some of the mac and cheese mixture into each of the poblano peppers, and arrange on the parchment lined sheet tray. Sprinkle with the crumbled cornbread and bake for 10 minutes or until the cornbread is crisp.

** COOK'S NOTE:

You can use any pasta you choose. Try GLUTEN FREE pasta.

If you want to turn up the heat on this dish, use a pepper jack cheese.

If you don't feel like making cornbread you can just use Panko or bread crumbs, but the corn bread is the perfect topper for this dish. GLUTEN FREE use gluten free bread crumbs or just leave it off and top with some grated cheese.