Smoky Poblano Mac 'n' Cheese

This dish features classic comfort with a peppery kick. Tender elbow macaroni is draped in a creamy chili and cumin-spiced cheese sauce made with cream cheese, heavy cream, and lots of white cheddar. Over top, our take on poblano rajas, the traditional Mexican pepper prep–a mixture of red bell and poblano peppers roasted with garlic, cumin, and cilantro–and a generous sprinkle of regular and smoked shredded cheddar.

Ingredients: Brown Rice Elbow Macaroni (Water, Brown Rice Flour, Potato Starch, Tapioca Starch, Whole Egg, Egg White, Xanthan Gum, Salt), Shredded White Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Anti-Caking Agents (Potato Starch, Powdered Cellulose, Natamycin (A Natural Mold Inhibitor)), Poblano Peppers, Red Bell Peppers, Whole Milk (Pasteurized Milk, Vitamin D3), Cream Cheese (Pasteurized Milk And Cream, Salt, Cheese Culture, Stabilizers (Xanthan Gum, Carob Bean Gum, Guar Gum)), Shredded Cheddar Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Annatto Vegetable Color, Anti-Caking Agent (Potato Starch, Powdered Cellulose, Corn Starch), Natamycin (A Natural Mold Inhibitor)), Heavy Cream, Grated Parmesan Cheese ((Parmesan Cheese (Pasteurized Cow’S Milk, Cheese Culture, Salt, Enzymes), Water, Milk Protein, Modified Food Starch, Palm Oil Blend, Salt, Disodium Phosphate, Citric Acid, Xanthan Gum), And Calcium Propionate (Preservative)), Garlic, Granulated Garlic, Olive Pomace Oil, Granulated Onion, Cilantro, Sea Salt, Cumin, Black Pepper, Ancho Chile Powder, Smoked Paprika