Up your mac & cheese game with this recipe by Chef Nick Harrison and Taste of the NFL.
The Poblano Pepper Mac is an upgrade from any old mac & cheese. This recipe makes a creamy and smokey dish with the right amount of kick to it. Top the mac off with crumbled Doritos and you're all set for any game day.
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To celebrate the 2017-2018 NFL season, Gannett is supporting the Taste of the NFL and their chef partners all season long. Now in its 27th year, Taste of the NFL’s mission is to raise awareness and funds via the season-long Kick Hunger Challenge. To date Taste of the NFL has raised and donated in excess of $25 million to food banks and nonprofit organizations in the 32 NFL cities, resulting in more than 200 million meals for Americans in need. 100% of the proceeds generated goes directly back to local communities. Get in the game. Help Kick Hunger. For more information or to donate to your favorite team/city visit: www.kickhungerchallenge.com
POBLANO PEPPER MAC
Courtesy of Chef Nick Harrison
2 cups cooked elbow macaroni
½ cup Heavy Cream
¼ cup shredded smoked cheddar
¼ cup shredded edam
1 poblano pepper, roasted, peeled, diced
1 snack sized bag Nacho Cheese Doritos®, crumbled fine
Salt and pepper
- Heat poblano peppers in a small sauté pan until sizzling.
- Add heavy cream and bring to a simmer.
- Add the pasta and toss to coat.
- Add cheeses and toss until stringy and coated. This recipe is REALLY up to your taste. Add more cream to make it saucier, add more cheese to make it thicker and cheesier!
- Add salt and pepper to taste.
- Pour mac and cheese into a heat proof dish and top with Dorito® crumbles.
- Optional: Toast the top carefully under the broiler in your oven until light brown.
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