Name: Mac 'N Cheese Mexicano
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Ingredients: 1 pound penne or elbow-shaped pasta; 3 large poblano chiles ( rinsed, stemmed, seeded and cut into large chunks, about 3/4 pound); 3 cups milk; 4 tablespoons unsalted butter (plus more for buttering the dish); 6 tablespoons all-purpose flour; 3/4 teaspoon kosher or coarse sea salt (or to taste); freshly ground black pepper (to taste); 3 cups grated Monterey Jack or mozzarella cheese (plus 1 cup for topping); 1 cup grated Pecorino Romano or Parmesano-Reggiano cheese (plus 1/2 cup for topping); 2 tablespoons olive oil; 1 cup chopped white onion; 1 cup corn kernels (shaved from the cob or thawed from frozen); 1/2 pound chopped zucchini ((about 1 medium zucchini)); 5 to 6 slices of bacon (fried and cut into chunks (optional)); 1/4 teaspoon kosher or coarse sea salt (or to taste)