Poblano Mac and Cheese


  • 2 large poblano peppers
  • 6 cups heavy cream
  • 1/2 cup cooked bacon crumbles
  • 5-1/2 cups large macaroni noodles, cooked
  • 2-1/2 cups shredded sharp white cheddar
  • 1 cup halved cherry tomatoes
  • chopped scallions


  1. Grill peppers until skin blackens.  Remove from heat, and place in a bowl.  Cover in plastic wrap, and let stand for 10 minutes.  Peel and de-seed under cold water, then dice.
  2. Cook cream over medium heat, stirring constantly, until reduced by half.  Stir in noodles, bacon, and 1/4 cup peppers.  Add cheese, cook over low heat for 10 to 12 minutes, then add tomatoes.  Garnish with scallions.

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