Macaroni With Cream And Cheese

• 3/4 pound fresh poblano chiles (about 4)
• 1/2 large white onion, cut lengthwise into 1/4-inch-wide strips (1 3/4 cups)
• 1/2 teaspoon salt
• 2 tablespoons unsalted butter
• 1/2 fresh serrano chile, minced (1 teaspoon), including seeds
• 2 large garlic cloves, minced
• 1/2 teaspoon dried oregano (preferably Mexican), crumbled
• 6 oounces dried
• or penne
• 2/3 cup
• or
• 4 ounces
• or mild feta, crumbled (1 cup)

1. Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.
2. Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.
3. While onion is browning, cook pasta in a large pot of
4. until tender, 14 to 15 minutes. Reserve 1/4 cup pasta-cooking water, then drain pasta in a colander. Add pasta to chile mixture along with
5. and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.

poblano chiles, white onion, salt, unsalted butter, serrano chile, garlic, oregano, penne, feta

Taken from www.epicurious.com/recipes/food/views/macaroni-with-cream-and-cheese-231498 (may not work)