Mexican Mac and Cheese

For the jalapeno pesto:
Mix all ingredients in a food processor. Season to taste. Set aside.

For the mac and cheese:
In a large saucepan, simmer milk until warm but not boiling. In a separate sauce pan, melt 6 tablespoons of butter on medium low heat. Whisk in flour for 1 minute. Slowly add warm milk, constantly stirring. Whisk until milk starts to bubble and becomes thick.

Meanwhile, prepare pasta according to package directions.

When milk is thick, remove from heat and whisk in cheeses, stirring constantly until all the cheese has melted. Season with pepper.

When pasta is ready, drain and run under cool water. Return to pan, toss with chicken and poblano pepper. Add cheese sauce, stirring to combine. Add pesto. Pour into a greased 9×13 baking dish.

Melt the remaining butter. Toss with bread crumbs. Pour bread crumbs over pasta and bake in a 375ºF oven for 30 minutes.

Note: To roast poblano pepper, line a baking pan with foil. Roast in a 400ºF oven for about 10 minutes or until the skin has blistered. Place pepper in a brown paper bag and let sit for about 15 minutes or until cool enough to handle. Remove skin from pepper.