Poblano, Pale Ale, Bacon, and Gouda Mac and Cheese

Ingredients

  • 8 - each , Poblano Pepper

  • 1 - tbsp, Oil, vegetable, Natreon canola, high stability, non trans, high oleic (70%)

  • 1 - tsp , Salt, Kosher

  • 1/2 - tsp, Spices, pepper, black

  • 16 - cup, fluid (yields 2 cups whipped), Cream, fluid, heavy whipping

  • 2 - quart, Milk, reduced fat, fluid, 2% milkfat, protein fortified, with added vitamin A and vitamin D

  • 16 - tbsp , Butter, Unsalted, Grade AA

  • 1 1/2 - cup , All-Purpose Flour

  • 32 - oz , Gouda Cheese, Smoked Shredded

  • 1 - lbs, Bacon, Hormel, Cooked, Diced

  • 2 - can, Alcoholic beverage, beer, regular, all

  • 1 1/2 - quart, Water, tap, municipal

  • 48 - oz , Pasta, Cavatappi, Dry

  • 8 - 0.5 cup, Panko, bread crumbs

  • 32 - tbsp , Butter, Unsalted, Grade AA Melted

  • 1 - cup, Parsley, raw

  • 3 - Cup, Cheese, parmesan, shredded

Method

  1. Wash poblano peppers and pat dry. Toss with oil, salt and pepper.
  1. Roast the poblano peppers until skin is blistered.
  1. Put the peppers in a metal bowl and cover with film, leave for 30 minutes, this will help you remove the skin. Remove the skin and the seeds from the flesh. Puree the flesh in a blender.
  1. Cook pasta in boiling water. Drain, reserving the pasta liquid.
  1. Place cream and milk in a large saucepan. Bring to a boil.
  1. In a separate pan, melt butter and add flour, cook for 1 minute to form a roux.
  1. Add roux to milk and cream and stir continuously until thickened.
  1. Shred gouda, add to sauce and stir to melt.
  1. Add bacon, poblano puree and pale ale. Remove from heat and cool.
  1. Bring water to a boil and cook the pasta until al dente. Cool down the pasta.
  1. Mix cooled pasta and sauce together and portion into 1 pound oblong foil pans.
  1. For the topping: mix the panko, melted butter, parmesan and chopped parsley together.
  1. Sprinkle over pasta and bake for 22 minutes at 350°F. Serve.