Macaroni with Cream and Cheese

Macaroni with Cream and Cheese
Photo by Romulo Yanes


  • ½ fresh serrano chile
  • 4 ounces queso fresco or mild feta, crumbled
  • 6 ounces dried cavatappi or penne
  • ¾ pound fresh poblano chiles
  • 2/3 cup crema or crème fraîche
  • ½ teaspoon salt
  • 2 large garlic cloves
  • + 3 more ingredients
    • ½ teaspoon dried oregano (preferably Mexican)
    • ½ large white onion
    • 2 tablespoons unsalted butter

Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, broil poblanos on a broiler pan about 2 inches from heat, turning occasionally with ton...

View full recipe at Epicurious


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