|2 tbsp Unsalted butter|
|2 tbsp Unsalted flour|
|1 cup Whole milk|
|1/2 cup Heavy cream|
|1 cup Salsa verde|
|1/3 cup Chopped roasted poblano peppers|
|8 oz Cheddar cheese|
|8 oz Monterey jack cheese|
|1/4 tsp Fresh ground pepper|
|Kosher salt to taste|
|1 lb Elbow macaroni • cooked al dente|
Preheat oven to 425 degrees.
In a medium-sized pot over medium heat, add milk, cream and salsa verde and bring to a simmer.
In a nonstick pan over medium heat, melt the butter. Slowly add the flour and stir with a wooden spoon to create a roux. Cook for approximately five minutes, stirring constantly.
Pour the contents of the pot into the roux and combine with a whisk. Gently simmer to thicken (approx. 10-15 minutes). Frequently stir with wooden spoon to prevent bottom from burning.
Stir in the poblanos and cheeses. Add the pepper and salt. Add the macaroni and stir until it is well combined.
Place pot into oven and bake until the top is nicely browned and the sides are bubbling.
Remove from oven and let cool for a few minutes before serving.