Poblano Mac And Cheese

• 8 ounces uncooked penne pasta
• 2 poblano chiles (about 4 ounces)
• 1/3 cup fresh breadcrumbs
• 2 teaspoons olive oil
• 1 teaspoon grated lime rind
• 1/8 teaspoon ground red pepper
• 1 cup 1% low-fat milk, divided
• 1 cup unsalted vegetable stock
• 3 tablespoons all-purpose flour
• 1 tablespoon minced garlic
• 5 ounces queso quesadilla cheese, shredded
• 1/4 cup fat-free sour cream
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 3/8 teaspoon kosher salt
• Cooking spray

1. Preheat broiler to high.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, cut chiles in half lengthwise; discard seeds and membranes. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 5 minutes. Peel and cut into bite-sized pieces.
4. Combine breadcrumbs, oil, rind, and red pepper in a bowl. Place 3/4 cup milk, stock, flour, and garlic in a saucepan, stirring with a whisk. Bring to a boil; cook 3 minutes or until thick, stirring frequently. Remove from heat. Stir in chiles, 1/4 cup milk, cheese, and next 4 ingredients until smooth. Stir in pasta. Spoon mixture into an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Top with breadcrumb mixture. Broil 1 minute or until browned.

penne pasta, chiles, fresh breadcrumbs, olive oil, lime rind, ground red pepper, milk, allpurpose, garlic, quesadilla cheese, sour cream, fresh cilantro, lime juice, kosher salt, cooking spray

Taken from www.myrecipes.com/recipe/poblano-mac-cheese (may not work)