Recipes

Under the broiler, roast your poblanos until blackened. This will take about 5 minutes per side. And we're not talking about 2 sides. It could be 3 or 4 sides....depending on the shape of your chili. Don't rush the process....but keep an eye on things.

Once they're roasted, stick em in a plastic bag and let 'em steam for a while....say...20 minutes. Remove from the bag and peel off the skin, remove the stem and seeds

Then cut that roasted baby into 1" long pieces. Set aside

While all this is going on....cook your pasta according to package instructions. But don't over cook them....maybe a little less than al dente. You don't want pasta paste once everything's said and done

About now would be a good time to preheat your oven to 375' and grease a casserole dish. If your pasta is done....pour it into the prepared dish and let it sit there while you make cheese the sauce

Next, you're going to start on your roux. Over low heat, melt the butter, then add the garlic and cook for about a minute tops...I recommend stirring the whole time so your garlic doesn't burn. Burned garlic is rather yucky. Whisk in the flour and cook, while whisking, until it becomes a light toasty brown color. This part is important. The browning of the flour reduces the floury taste

Whisk in the milk and stir until it thickens....yet is still "fluid". Remove from heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro and poblano chiles

Next, you're going to take half of the shredded cheese

Slowly add the cheese to the sauce and stir until it melts and is well combined. At this point, if your sauce is too thick, add a little milk....about a teaspoon at a time. Which I did have to do. If the cheese won't melt because your sauce has cooled down too much....put the pan back on the stove over a low heat

Pour the sauce over the pasta then top with the remaining cheddar cheese

Bake uncovered for about 20 minutes or until its bubbly and brown. Sprinkle with Cotija cheese and serve