Ingredients

• 1 lb Macaroni (one full box)
• Butter
• 1 1/2 lb Cheese (I use a mix of cheddar, monterey jack). Buy blocks and shred yourself, don’t use pre-shredded cheese (it has anti-caking agents that prevent it from melting properly).
• Whole Milk
• Half and Half
• Garlic
• 1 or 2 Poblanos (or substitute with canned chiles)

Instructions

• Roast chiles on grill until skins blister, then put in ziploc bags for 20 minutes then remove skin and cut flesh into small pieces
• Cook macaroni in salted water until al dente (best to leave it a little undercooked because it will cook more later)
• Melt butter in large pot, add garlic and chiles and cook for 1 minute
• Add milk and half and half, bring to simmer
• Add cheese in batches and stir until melted
• Add macaroni and stir until combined
• Transfer to pyrex dish and broil for 5 minutes until top is browned

Goes well with garlic bread and salad.