What you’ll need …

• 16 oz. cooked and drained shell pasta
• 8 tbsp butter
• 4 tbsp all purpose flour
• 2 cups half & half
• 1 cup queso asadera
• 1 cup extra sharp white cheddar cheese
• 1 cup parmesan cheese
• 4 poblano peppers, roasted, cooled & chopped
• 1 tsp kosher salt

What you’ll do …

1. Preheat oven to 350 degrees.
2. In a saucepan, add 8 tablespoons of butter. Allow to melt slowly, whisking consistently. Then add one at a time, the tbsp of flour … again, whisking to combine rapidly and consistently. Add the half & half in the same fashion.
3. Once sauce begins to thicken. Add peppers, queso asadera and cheddar.
4. Then pour cheese sauce over the the pasta in a 9×12 pan.
5. Top with parmesan cheese.
6. Bake at 350 until top is golden brown and edges are bubbling.