Smokey Mac and Cheese by @Joeycooksfoods
Super Cheesy, smokey mac-n-cheese!
1lb small shaped pasta, like ‘king fish’ from Zelli Pasta
12 oz evaporated milk
2 large eggs
1 lb medium sharp cheddar
3 tbsp unsalted butter
1 poblano pepper, roasted, peeled and stemmed, finely chopped
1 tbsp tomato paste
3 chipotle peppers in adobo sauce, roughly chopped
1 tbsp ground mustard seed
3 tbsp hungarian sweet paprika
1 tbsp cornstarch, made into a slurry
salt and pepper to taste
toasted panko (for garnish)
cilantro, minced (for garnish)
To roast the poblano, set it over a burner on your stove top, turning it every few minutes until it is fully blackened on all sides. Wrap it in aluminum foil to steam out for about 15 minutes before peeling, stemming and finely chopping the pepper.
Salt a boiling pot of water and cook pasta until al dente.
Strain pasta (reserving 1 cup of pasta water) and add back to the pot.
Add poblano, mustard seed, paprika, chipotle peppers, tomato paste and about 1/2 cup of pasta water. Stir to combine
Stir in 2 eggs, condensed milk and butter until fully combined.
Stir in cheese and cornstarch slurry until fully melted and combined. If the sauce breaks, stir in more water until you get desired consistency. Salt to taste.
Serve in a bowl, garnished with toasted panko breadcrumbs and minced cilantro.