This recipe was provided courtesy of Roaring Fork in Scottsdale, Arizona.
Ingredients:
- 1 lb. of elbow macaroni raw
- ¾ cup of small diced onions
- ¾ cup of poblano peppers
- ¾ cup of red peppers
- 1 oz. cooking oil
- 1 ¼ cup of heavy cream
- ½ tablespoon of Kosher Salt
- ½ tablespoon of Black Pepper
- 3 cups of shredded pepper jack cheese
- 1 ¼ cup of poblano puree
- (poblano peppers pureed in blender to make 1 ¼ cups liquid)
Preparation:
1. Cook macaroni in plenty of salted water until its tender and drain
2. Sauté onions and peppers in oil for 4-5 minutes
3. Season with salt and pepper
4. Add cream and reduce at five minutes
5. Add Poblano puree and reduce for 4-5 minutes
6. Add macaroni and turn off the heat
7. Fold in the cheese and check seasoning
2. Sauté onions and peppers in oil for 4-5 minutes
3. Season with salt and pepper
4. Add cream and reduce at five minutes
5. Add Poblano puree and reduce for 4-5 minutes
6. Add macaroni and turn off the heat
7. Fold in the cheese and check seasoning
