Ingredients:
· 3 – 4 chiles, fire roasted and chopped
· 2.5 cups whole milk
· ¼ cup flour
· 6 ounces white sharp cheddar, shredded
· Pinch cumin
· Pinch nutmeg
· 6 cups cooked conchiglie (or any other desired walled or rolled pasta)
· ½ cup panko
· 1 tablespoon olive oil
· ½ tablespoon smoked paprika
· Salt & Pepper, to taste
· Cilantro, for garnish
· Lime Wedges, for garnish
· 2-3 oz. blue cheese, crumbled, for topping
Instructions:
1. Combine the milk and flour in a saucepan over medium high heat; whisk constantly. When the mixture comes to a boil, reduce heat and simmer until thick, 5-8 minutes, continuing to whisk constantly so not to scorch to the bottom of the pan. Remove from the heat and add the white cheddar in batches. Make sure all the cheese is incorporated before adding more. Add the cooked pasta, cumin, nutmeg and chopped roasted poblano to the cheese sauce. Toss everything together to combine well. Season with salt and pepper.
2. Transfer to a casserole dish or 6 large ramekins.
3. In a bowl combine the panko, olive oil, paprika and salt and pepper. Fluff with a fork.
4. Top the casserole or ramekins with the blue cheese, then top with the panko mixture. Bake in a preheated 425 degrees oven for 12-15 minutes or until the panko is golden brown. Garnish with cilantro and lime wedges.
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