Mexican Style Mac & Cheese

• 4 poblano chiles
• salt
• 1 lb whole wheat pasta (penne, elbows or shells)
• 1 tablespoon extra virgin olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons butter
• 2 tablespoons whole wheat pastry flour
• 1 cup vegetable broth
• 2 cups skim milk
• 1 12 teaspoons ground cumin
• 1 12 teaspoons ground coriander
• pepper
• 2 12 cups cheddar cheese or 2 12 cups Mexican blend cheese, shredded
• 2 tomatoes, seeded and chopped
• 1 avocado, cut into small cubes
• 4 scallions, chopped
• 1 lime, juice of

1. Preheat the broiler to high.
2. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes.
3. Place in a bowl covered with plastic wrap or in a paper bag and let cool for 10 minutes.
4. Peel, seed and chop.
5. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
6. While the pasta is boiling, in a medium saucepan, heat the olive oil over medium heat.
7. Add the onion and garlic and cook until softened, 6 to 7 minutes.
8. Add the butter and stir to melt.
9. Whisk in the flour and cook for 1 minute.
10. Whisk in the vegetable broth, then the milk, and bring to a simmer.
11. Season with the cumin, coriander and salt and pepper to taste.
12. Cook until thickened, about 5 minutes.
13. Slowly add the cheese and cook, stirring, until melted.
14. Toss the pasta with the sauce and reserved poblanos.
15. Top with the tomatoes, avocado and scallions and drizzle with the lime juice.

chiles, salt, whole wheat pasta, extra virgin olive oil, onion, garlic, butter, whole wheat pastry flour, vegetable broth, milk, ground cumin, ground coriander, pepper, cheddar cheese, tomatoes, avocado, scallions, lime

Taken from www.food.com/recipe/mexican-style-mac-cheese-264065 (may not work)