Macaroni with Cream and Cheese

Macaroni with Cream and Cheese
Photo by Romulo Yanes


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

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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