Categories: Pasta

Ingredients

• 3/4 tsp kosher salt, plus more for the pasta
• 1 lb. penne
• 1 large red onion, cut into 8 wedges
• 1 tbsp. olive oil
• 1 large poblano chile pepper, halved lengthwise and seeded
• 2 cups whole milk
• 1 tbsp. salted butter
• 2 cups shredded pepper jack cheese
• 8 oz. Velveeta, cut into cubes
• 1 tbsp. chili powder
• 1 tsp ground cumin
• Black pepper, to taste
• 1 cup frozen fire-roasted corn, thawed

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed. Drain.

2. Meanwhile, preheat the broiler. Toss the onion wedges with the olive oil on a baking sheet. Add the poblano cut-side down. Broil until the onion is tender and the skin on the poblano blisters, about 6 minutes. Let cool slightly.

3. Pull off the poblano skin. Roughly chop the poblano and onion. Sprinkle with 1/4 tsp salt and set aside.

4. Heat the milk and butter in a large saucepan over medium heat until hot. Add the cheese and stir them around a bit.

5. When the cheese start to melt, stir in the chili powder, cumin, 1/2 tsp salt and a pinch of pepper. Keep stirring until it’s nice and smooth. Pour in the cooked pasta.

6. Add the corn and charred red onion and poblano and stir until it’s all combined. Let it sit over the heat for 2 minutes, stirring occasionally, to help thicken the sauce. Divide among individual bowls.

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