Chocolate week exclusive chocolate mac and cheese

  • 4 poblano peppers
  • 8 oz chihuahua
  • 8 oz jack cheese
  • 2 oz 85% dark chocolate
  • 4 slices bacon, chopped
  • 2 tablespoons butter
  • 4 tablespoons flour
  • 3 cups whole milk
  • 1 lb elbow pasta


  1. Broil the poblanos on high heat rotating often until the skin in charred. Set aside and cover.
  2.  Shred the cheeses.  With a knife, crumble up the dark chocolate.
  3. When the peppers are cooled, remove the charred skin and seeds and dice.
  4. Meanwhile, cook the pasta according to package instructions but leave it on the al dente side.
  5. Cook the bacon till crisp and remove from the pan. There should be about 2 tablespoons of bacon fat in the pan (if there is more, drain some). Add the butter to that and then add the flour and whisk till smooth. Cook 3 minutes till it starts to brown slightly.
  6. Add the whole milk. Bring to an almost simmer.  Remove from heat and stir in the pasta followed by the cheeses and poblanos.  Mix until the cheese is all melted.
  7.   Serve and top with a sprinkle of the chocolate.


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