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Playing Individual Poblano Mac and Manchego with Corn and Mushrooms


  • 3 tablespoons vegetable or olive oil
  • 3/4 pound mushrooms, thinly sliced
  • 2 ears corn on the cob
  • Salt and pepper
  • 2 to 3 medium Poblano peppers, seeded and stemmed, chopped
  • 1 cup chicken or vegetable stock
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 small handful of cilantro leaves
  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 cup milk
  • 1/2 cup heavy cream or Mexican crema
  • 2 cups shredded Manchego cheese
  • 1 pound short cut pasta such as ziti with lines or macaroni


Serves: 6




In a skillet heat oil and brown mushrooms 10 minutes. Scrape corn from cobs and add to mushrooms, season with salt and pepper and cook 5 to 6 minutes more. Reserve.



In a blender or food processor combine peppers with stock, onions, garlic, cilantro, salt and pepper, puree. In a saucepot over medium heat melt butter, whisk in flour, add milk and cream and raise heat a bit, add Poblano puree and simmer to thicken and cook sauce, 20 to 25 minutes, stir in 1 cup of grated cheese.



Bring large pot of water to boil, salt it and cook pasta to al dente, reserve a ladle of starchy cooking water. Drain pasta and toss with sauce, mushrooms and corn, add a little starchy water if too thick. Place in individual serving dishes and top with remaining Manchego. Cool and store for make-ahead meal. Bake from room temperature at 350F to brown and bubbly, 15 to 20 minutes if freshly prepared- 30 to 40 minutes if from room temp after being refrigerated.