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Macaroni & Cheese con Rajas (Cooking Con Claudia Style)
Creamy. Cheesy. Smoky poblano strips. This is the full recipe in a clean, ready‑to‑cook format.
Ingredients
Pasta & Peppers
- 1 lb elbow macaroni
- 3–4 poblano peppers (for the rajas)
- Water + salt for boiling pasta
Cheese Sauce
- 2 tbsp butter
- ½ white onion, diced
- 2–3 garlic cloves, minced
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp chicken bouillon (Knorr-style)
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded mozzarella
- 1 cup shredded Monterey Jack
- 1 cup shredded cheddar
Step-by-Step Instructions
1. Roast the Poblano Peppers
- Place poblanos directly over a flame or under a broiler.
- Roast until the skin blisters and blackens.
- Place in a plastic bag or bowl covered with a towel for 10 minutes to steam.
- Peel off the skin, remove seeds, and slice into rajas (strips).
2. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add elbow macaroni and cook until tender.
- Drain and set aside.
3. Make the Cheese Sauce
- In a large skillet, melt butter.
- Add diced onion and sauté until soft.
- Add minced garlic and cook briefly.
- Stir in black pepper, garlic powder, onion powder, and chicken bouillon.
- Pour in milk and heavy cream; bring to a gentle simmer.
- Add all cheeses and stir until fully melted and creamy.
4. Add the Rajas
- Add the sliced roasted poblanos into the cheese sauce.
- Stir to combine — the smoky flavor infuses the sauce.
5. Combine Pasta & Sauce
- Add cooked macaroni into the skillet.
- Fold gently until every noodle is coated in the creamy poblano cheese sauce.
6. Serve
- Serve hot as a main dish or alongside grilled meats.
- Claudia notes it’s extremely creamy, cheesy, and perfect for family meals.
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