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<\/a><\/p>\nYou need\u00a0 :(PS: if you don’t have poblanos , you can just use ramekins and it’ll be fine too that way ) <\/strong>8 poblano peppers<\/p>\n 1 large onion , sliced thin<\/p>\n 8 oz of elbow macaroni<\/p>\n 1 heaping tbsp. of all purpose flour<\/p>\n 2 cups of milk<\/p>\n 1 chicken bouiillon cube<\/p>\n 1\/2 tsp. smoked paprika<\/p>\n 2 cups of shred monterey jack cheese<\/p>\n 1 cup of crumbled cornbread<\/p>\n salt to taste<\/p>\n 1. Preheat your broiler , then rub your poblanos with some olive oil evenly , then place it on a baking sheet under the broiler for a total of 10 minutes . Rotate the peppers so it will blister all over . Take it out when it’s done evenly , let it cool for few minutes , then peel off the blister while it’s still slightly warm , and then let it totally cool before make a slit on the pepper .<\/p>\n 2. Once it’s cool , slit the pepper and take out the seed and the veins inside carefully , you want the pepper be able to hold the mac and cheese , so it’s like a boat for the mac and cheese .Place on the parchment paper .<\/p>\n 3. In a skillet , cook the sliced onion until caramelized , about 16-20 minutes , medium low heat .Meanwhile cook the elbow macaroni according to the direction , then drain . Set aside .<\/p>\n 4. When the onion is done caramelizing , add 1 tbsp. of all purpose flour and cook for a minute to get rid of the rawness and then using a whisk , add your 2 cups of milk , and keep whisking until there is no lumps , then add your bouillon cube , paprika and salt\u00a0 and then it should get thicker about 4-5 minutes . Then add 2 cups of monterey jack cheese and stir well until it’s melted . Then add your elbow macaroni .Adjust your salt<\/p>\n 5. Scoop few tbsp. into the poblano peppers , and then sprinkle with crumbles cornbread and bake for 10 minutes at 350 F .<\/p>\n
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