Green Chile-Cheddar Macaroni Salad

• 4 poblano chiles
• 1 tablespoon olive oil
• 1 pound macaroni
• 1/2 cup mayonnaise
• 8 ounces extra-sharp cheddar cheese, coarsely grated
• 1/2 teaspoon onion powder
• 1 cup red onion, finely chopped

1. Preheat grill to high.
2. Meanwhile, rub the poblanos with olive oil.
3. Place the chiles on the grill and shut the lid.
4. Grill until charred on all sides, about 15 minutes total.
5. Boil the macaroni in a large pot of salted boiling water, drain, transfer to a large bowl and toss with the mayonnaise to coat.
6. Remove the chiles from the grill and transfer directly to a sturdy paper bag.
7. Twist the top shut and allow the chiles to steam for 10 minutes.
8. Slip the charred skins off the chiles and chop finely.
9. Toss macaroni with chopped chiles, cheddar cheese, onion powder and chopped red onions.
10. Season to taste with salt and pepper and chill until ready to serve.

chiles, olive oil, macaroni, mayonnaise, cheddar cheese, onion powder, red onion

Taken from www.foodrepublic.com/recipes/green-chile-cheddar-macaroni-salad/ (may not work)