Poblano Mac and Cheese

Ingredients

• 0.3 cup breadcrumbs fresh
• 3 tablespoons flour all-purpose
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon garlic minced
• 4 servings grapefruit 
• 0.1 teaspoon ground pepper red
• 0.4 teaspoon kosher salt 
• 1 tablespoon juice of lime fresh
• 1 teaspoon lime rind grated
• 1 cup milk 1% low-fat divided
• 2 teaspoons olive oil 
• 8 ounces penne pasta uncooked
• 4 ounces poblano chiles 
• 5 ounces queso quesadilla cheese shredded
• 0.3 cup cup heavy whipping cream fat-free sour
• 1 cup vegetable stock unsalted

Equipment

• bowl
• baking sheet
• sauce pan
• whisk
• baking pan
• aluminum foil
• broiler

Directions

1. Preheat broiler to high.
2. Cook pasta according to package directions, omitting salt and fat; drain.
3. While pasta cooks, cut chiles in half lengthwise; discard seeds and membranes.
4. Place chile halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 6 minutes or until blackened.
5. Place in a paper bag; fold to close tightly.
6. Let stand 5 minutes. Peel and cut into bite-sized pieces.
7. Combine breadcrumbs, oil, rind, and red pepper in a bowl.
8. Place 3/4 cup milk, stock, flour, and garlic in a saucepan, stirring with a whisk. Bring to a boil; cook 3 minutes or until thick, stirring frequently.
9. Remove from heat. Stir in chiles, 1/4 cup milk, cheese, and next 4 ingredients until smooth. Stir in pasta. Spoon mixture into an 8-inch square broiler-safe glass or ceramic baking dish coated with cooking spray. Top with breadcrumb mixture. Broil 1 minute or until browned.