Macaroni with Cream and Cheese

Macaroni with Cream and Cheese
Photo by Romulo Yanes


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

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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