Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
35 mins
Total Time:
40 mins
We love frozen fire-roasted corn for this recipe—it adds a great charred flavor.
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Ingredients
- 3/4 tsp.
kosher salt, plus more for the pasta
- 1 lb.
penne
- 1
large red onion, cut into 8 wedges
- 1 Tbsp.
olive oil
- 1
large poblano chile pepper, halved lengthwise and seeded
- 2 cups
whole milk
- 1 Tbsp.
salted butter
- 2 cups
shredded pepper jack cheese (about 8 ounces)
- 8 oz.
processed cheese (Velveeta), cut into cubes
- 1 Tbsp.
chili powder
- 1 tsp.
ground cumin
Black pepper, to taste
- 1 cup
frozen fire-roasted corn, thawed
Directions
- Step 1Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain.
- Step 2Meanwhile, preheat the broiler. Toss the onion wedges with the olive oil on a baking sheet. Add the poblano cut-side down. Broil until the onion is tender and the skin on the poblano blisters, about 6 minutes. Let cool slightly.
- Step 3Pull off the poblano skin. Roughly chop the poblano and onion. Sprinkle with ¼ teaspoon salt and set aside.
- Step 4Heat the milk and butter in a large saucepan over medium heat until hot. Add the cheeses and stir them around a bit.
- Step 5When the cheeses start to melt, stir in the chili powder, cumin, ½ teaspoon salt and a pinch of pepper. Keep stirring until it’s nice and smooth. Pour in the cooked pasta.
- Step 6Add the corn and charred red onion and poblano and stir until it’s all combined. Let it sit over the heat for 2 minutes, stirring occasionally, to help thicken the sauce. Divide among individual bowls.
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