Keep warm and toasty with this classic with kick.
Quick, easy, and kicking, this roasted poblano macaroni and cheese from the Stella Hotel’s Campfire restaurant will keep you in the comfort zone during this holiday season.
Roasted Poblano Mac and Cheese
4 ounces shell pasta, cooked
2 ounces white cheddar to weight
2 ounces preferred lager beer (Campfire uses Shiner or another dark lager)
1½ ounces fire-roasted poblano chiles (Hatch chiles can also be used)
1 teaspoon corn starch + 1 tablespoon water, mixed
2 ounces yellow cheddar
Dollop whipped Boursin cheese
In a medium-size pot, bring green chile and beer to simmer. Add grated white cheddar and whisk until melted. Once cheese is melted, add corn starch, and water mixture. Add pasta. Melt grated yellow cheddar on top and garnish with a dollop of whipped Boursin cheese.
For more information on Campfire and the Stella Hotel or to make reservations, visit the Stella Hotel’s website.
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