4 Tbsp. Butter
¼ Cup Flour
2 ½ Cups Milk
2 Cups Shredded White Cheddar Cheese
Salt and Black Pepper to taste
½ Lb. Elbow Macaroni-cooked in boiling salted water until barely tender
2 Poblano Chile Peppers- roasted, peeled, seeded, diced
In saucepan, melt butter and add the flour. Cook over medium heat for 1 minute stirring, Gradually add the milk about 1 cup at a time while whisking to make a smooth sauce. Bring to a gentle boil after each addition. When all of the milk is added, bring back to a gentle boil and gradually add the shredded cheeses (reserve ½ cup for the topping later) while whisking to make a smooth sauce. Season to taste with salt and pepper. Toss in a bowl with the cooked pasta. Stir in the roasted chile peppers.
Transfer the pasta and sauce into a casserole dish that has been sprayed with vegetable spray, or use individual ramekins or oven proof serving dishes. Top with the remaining ½ cup of shredded cheese. Bake in 400ºf oven for about 30 minutes or until very hot, and the top is brown and crusty. Enjoy!