Not your granny's mac & cheese. And oh so easy.
4-6 poblano chiles-blackened under the broiler, cooled, skin, seeds & mebranes removed
6 sm white corn tortillas
1 cup fresh cilantro
1 cup 1/2 & 1/2
1 cup milk
3 lg eggs
elbow macaroni-cooked al dente
shredded Monterey Jack Cheese, sharp Cheddar, Spicy Jack-whatever you've got on hand and plenty of it to make the mac & cheese gooey
Rough cut the chiles and tortillas. Put in a blender with the cilantro & finely chop.
In a lg bowl, whisk together 1/2 & 1/2, milk, eggs, salt & pepper. Add in the chile/tortilla mixture. Mix. Add in the elbow macaroni & most of the cheese. Stir. Pour into a baking dish rubbed down with butter. Don't be stingy-you don't want it to stick. cover with remaining cheese. Bake in a 350 oven until it is bubbling, 40 minutes or so. If you can resist, let it sit for a few minutes when it is done, otherwise, dig in!