Looking for something different for Meatless Mondays, give this dish a try.

Easy Mac & Cheese


2 cups elbow macaroni
3/4 cup milk
1 tablespoon butter
1 cup shredded Mexican Blended Cheese plus ¼ cup
¼ teaspoon yellow mustard powder
¼ cup panko crumbs
4 ounces processed Velveeta cheese, diced
4 roasted and peeled poblano peppers


To roast and peel the poblanos, broil the peppers until charred, then transfer them to a resealable plastic bag, seal the bag and let them sit for about 20 minutes. Remove them from the bag and peel off the skins. Remove the seeds. Cut one long side of the pepper so it lays flat.

Cook the pasta in boiling salted water for 5 minutes. Drain. In the same pot over low heat, melt the cheeses in the milk, butter, and mustard until smooth. Stir in the drained macaroni.

Heat oven to 350ºF.


Spread the peppers in a baking dish, so they lay flat. Spoon about ½ cup of macaroni down the center of each pepper. Fold the sides of the peppers up onto the filling. Sprinkle about 1 tablespoon of cheese on the topos each pepper, followed by 1 tablespoon of panko crumbs on each.

Bake 15 minutes or until the peppers are heated through.

If you don’t use all the macaroni and cheese in the peppers, you can reheat it as a side dish for another dinner..

Serve this dish with a green salad or a vegetable.