CREAMY POBLANO MAC & CHEESE
Mac & cheese goes from ordinary to extraordinary with the addition of sautéed fresh vegetables and creamy poblano & queso soup. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave reviews!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
- Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
- Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 28.6 g, Cholesterol 22.1 mg, Fat 9.9 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 419.8 mg, Sugar 3.1 g
CREAMY POBLANO MAC & CHEESE
Make and share this Creamy Poblano Mac & Cheese recipe from Food.com.
Provided by 55tbird
Categories < 30 Mins
Time 30m
Yield 3/4 cup servings, 8 serving(s)
Number Of Ingredients 12
Steps:
- Heat the butter in a 3 quart saucepan over medium-high heat.
- Add onion and red pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
- Add tomato and garlic to the saucepan and cook and stir for 1 minute.
- Season with salt and pepper.
- Stir in the soup and milk and heat to a boil.
- Remove the saucepan from the heat.
- Add the cheese and stir until melted.
- Stir in the macaroni.
- Sprinkle with the cilantro if desired.
Nutrition Facts : Calories 203.6, Fat 7.1, SaturatedFat 4.2, Cholesterol 19.6, Sodium 103.4, Carbohydrate 26.2, Fiber 1.6, Sugar 2.3, Protein 8.6
CREAMY POBLANO CHICKEN & PASTA
Add extreme deliciousness to your next chicken-and-pasta night with an easy-to-make sauce starring roasted poblano chiles and cream cheese sauce.
Provided by My Food and Family
Categories Home
Time 35m
Yield Makes 6 servings.
Number Of Ingredients 10
Steps:
- Blend broth, chiles and cream cheese in blender until smooth; set aside. Cook spaghetti in large pot as directed on package.
- Meanwhile, cook chicken, onions and garlic salt in large nonstick skillet on medium-high heat 5 to 7 min. or until chicken is lightly browned, stirring frequently. Stir in cream cheese sauce; cover. Simmer on medium-low heat 5 to 7 min. or until chicken is done and sauce is heated through, stirring occasionally.
- Drain spaghetti; return to pot. Add sauce; mix lightly. Spoon onto platter; top with remaining ingredients.
Nutrition Facts : Calories 400, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 105 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g
CREAMY POBLANO MAC & CHEESE
Mac & cheese goes from ordinary to extraordinary with the addition of sautéed fresh vegetables and creamy poblano & queso soup. This crowd-pleasing casserole is incredibly good, easy to prepare and sure to earn rave reviews!
Provided by Campbell's Kitchen
Categories Macaroni and Cheese
Time 30m
Yield 8
Number Of Ingredients 12
Steps:
- Heat the butter in a 3-quart saucepan over medium-high heat. Add the onion and pepper and cook for 5 minutes or until the vegetables are tender, stirring occasionally.
- Add the tomato and garlic to the saucepan and cook and stir for 1 minute. Season with the salt and black pepper.
- Stir in the soup and milk and heat to a boil. Remove the saucepan from the heat. Add the cheese and stir until melted. Stir in the macaroni. Sprinkle with the cilantro.
Nutrition Facts : Calories 239.9 calories, Carbohydrate 28.6 g, Cholesterol 22.1 mg, Fat 9.9 g, Fiber 2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 419.8 mg, Sugar 3.1 g
CREAMY POBLANO MACARONI & CHICKEN
Steps:
- Cook Macaroni as directed on package.
- Meanwhile, blend Neufchatel, chicken broth and chiles in blender until smooth; pour into saucepan. Cook on medium-low heat 5 min. or until heated through, stirring frequently. Remove from heat.
- Drain macaroni; use to prepare Dinner as directed on package, following the less-fat directions. Spoon into serving dish.
- Top with chicken, poblano sauce and cilantro.
Nutrition Facts : Calories 360, Fat 17 g, SaturatedFat 7 g, TransFat 1.5 g, Cholesterol 65 mg, Sodium 560 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 22 g
VEGAN POBLANO MACARONI AND CHEESE
Making this plant-based dish might become a new holiday tradition in your house - and the recipe is fast and easy enough to become part of your weeknight rotation as well. It's not your average macaroni and cheese as it has no actual cheese, but its creamy cashew sauce, stained green from smoky fire-roasted poblano chiles, is guaranteed to turn heads. The end result is sure to be piled high on everyone's plates. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Provided by Jocelyn Ramirez
Categories dinner, weeknight, pastas, main course, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add the cashews to a small bowl and cover with hot tap water to soak for 20 minutes. Drain and set aside.
- Meanwhile, combine the potatoes and carrot in a medium pot with 4 cups water, salt liberally, and bring to a boil over medium heat. Cook until the vegetables are fork-tender, 15 to 20 minutes. Reserve 1½ cups of the cooking liquid, then drain.
- While the potatoes and carrots cook, bring 8 cups water in a medium pot to a boil over high. Salt liberally, add the elbow pasta and cook until al dente according to package directions. Drain and return to the pot.
- While the potatoes and pasta cook, char the chiles: Place the poblano chiles and jalapeño, if using, directly on the grate of a gas burner and turn the heat to high. Cook, using heatproof tongs to turn the chiles so they blister and blacken on all sides, 8 to 10 minutes. Set aside to cool. Remove the stems and seeds and discard, then slice the chiles and set aside a few for garnish.
- Working in batches if necessary, blend the potatoes, carrot, cashews, chiles, nutritional yeast and the reserved potato cooking water until smooth. Taste and season with salt. Add the sauce to the pasta and stir to coat. Turn the heat to low and let sit for about 5 minutes so the pasta absorbs some of the sauce. Serve hot, garnished with the reserved chiles.
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- Turn the to 425 degrees. On a cookie sheet lay out the poblano peppers and roast for 20 minutes. Carefully remove from the oven and using tongs place the roasted peppers into a glass bowl, cover with a plate so that the skin of the peppers steams off. This takes about 15 minutes.
- Then, using your fingertips, a small pairing knife, or the water from the faucet, scrape the softened and blackened skin off and down the sink, along with the seeds. Reserve the flesh of the peppers and place into a blender until the sauce is done.
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- Melt butter in a large 12-inch cast-iron skillet over medium-high. Add poblanos; cook, stirring occasionally, until tender, about 3 minutes. Add flour and salt; cook, stirring constantly for 1 minute. Add milk to skillet; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat.
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