Green Chile Macaroni & Cheese

• 1 whole poblano chile plus 1/4 cup chopped fresh poblano chile
• 1 tbsp oil or butter
• 1/4 cup chopped red bell pepper
• 1/4 cup chopped red onion
• 1 garlic clove, minced
• 1/2 cup corn kernels (frozen), thawed
• 1/2 cup whipping cream
• 2 cups cooked medium pasta shells (1 cup dried)
• 1 cup grated Monterey Jack Cheese, divided
• 1/4 cup grated cheddar cheese
• Topping:
• 1 cup panko bread crumbs, seasoned with salt and pepper
• 2 tbsp melted butter

1. Preheat oven 350 degrees.
2. Char whole chile directly over gas flame or in broiler until blackened on all sides. Transfer to plastic bag; seal. Let stand 15 minutes. Peel, seed, and coarsely chop chile. Transfer to processor; puree until smooth.
3. Heat oil in heavy large saucepan over medium-high heat. Add 1/4 cup chopped chile, bell pepper, onion, and garlic. Saute' until soft, about 4 minutes. Add corn, stir 1 minute. Add cream and chile puree; bring to boil. Add macaroni and 1/2 cup cheese; stir until cheese melts. Season with salt and pepper.
4. Grease a small casserole dish. In a small bowl mix seasoned panko crumbs with melted butter. Pour pasta and cheese mixture into the dish. Top the mixture with the rest of the cheese, then panko crumb mixture. Bake for 15 minutes, until bubbly.

fresh poblano chile, oil, red bell pepper, red onion, garlic, corn kernels, whipping cream, pasta shells, grated monterey, cheddar cheese, topping, bread crumbs, butter

Taken from www.epicurious.com/recipes/member/views/green-chile-macaroni-cheese-50120527 (may not work)