Macaroni with Cream and Cheese

Ingredients for Macaroni with Cream and Cheese

• 350g fresh poblano chillies (about 4)

• 1/2 large white onion, cut lengthwise into 1/4-inch-wide strips (400g )

• 1/2 colher de chá de sal

• 2 colheres de sopa de manteiga sem sal

• 1/2 fresh serrano chilli, minced (1 teaspoon ), including seeds

• 2 dentes de alho grandes, picados

• 1/2 teaspoons dried oregano (preferably Mexican), crumbled

• 6 oounces dried cavatappi or penne

• 160ml crema or crème fraîche

• 110g queso fresco or mild feta, crumbled (240ml )

Lay poblanos on their sides on racks of gas burners, then turn flames on moderately high. Roast poblanos, turning occasionally with tongs, until skins are blistered and charred, 4 to 6 minutes. (Alternatively, grill poblanos on a grill pan about 2 inches from heat, turning occasionally with tongs, 8 to 10 minutes.) Transfer poblanos immediately to a large bowl and cover. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut poblanos into 1/4-inch-thick strips.

Cook onion with salt in butter in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until onion is golden, 10 to 12 minutes. Add poblanos, serrano, garlic, and oregano and cook, stirring, until fragrant, about 1 minute. Remove from heat.

While onion is browning, cook pasta in a large pot of boiling salted water until tender, 14 to 15 minutes. Reserve 60ml pasta-cooking water, then drain pasta in a colander. Add pasta to chilli mixture along with crema and reserved cooking water. Increase heat to high and cook, tossing, until pasta is well coated, about 1 minute. Stir in cheese.

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