Login to Save Like

Ingredients

• 4 poblano peppers
• 1 pound elbow macaroni
• 6 tablespoons unsalted butter
• 4 cups cornbread, preferably a little dry/stale
• 1/4 cup all purpose-flour
• 4 cups whole milk
• 1/2 onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons oregano (preferably Mexican)
• 1/4 teaspoon nutmeg (preferably freshly grated)
• 12 ounces extra-sharp cheddar (dryish and very flavorful), grated
• 10 ounces Monterey jack, grated
• 1 seven ounce can chopped roasted Hatch chili peppers
• 1 red bell pepper, finely diced
• Salt to taste

Description

Serious Eats