Mexican Mac & Cheese

• 12 oz your favorite pasta cooked Al Dente and drained
• 4 poblano peppers
• 1 stick butter
• 5 tbsp flour
• 10 1/2 cup milk
• 1 chicken base (to taste)
• 2 cup shredded jack cheese
• 1/2 shredded Parmesan cheese
• 1 black pepper to taste

1. Wash and seed the peppers, place in a blender with the milk and puree for 1 minute, then strain the mixture pressing all the liquid out, set aside.
2. Make your roux with the butter and flour, then add the milk mixture, when it starts to thicken add the remaining ingredients to create a cheese sauce.
3. Add the cooked pasta and the cheese sauce put in a casserole dish and bake at 370 for 40 minutes.
4. Hint: add a little cheese on top before baking.

al, peppers, butter, flour, milk, chicken base, jack cheese, parmesan cheese, black pepper

Taken from cookpad.com/us/recipes/344449-mexican-mac-cheese (may not work)