What you Need

4 slices
Wunderbar® Bologna, thinly sliced
23 oz.
macaroni pasta
1
poblano pepper, small
1/4 oz.
butter
1/4 oz.
flour
3/4 cup
whole milk
1/8 tsp.
salt
1 Tbsp.
black pepper
2 1/2 oz.
white cheddar cheese, shredded
1 Tbsp.
bread crumbs, toasted
1 Tbsp.
parsley, chopped

How to Make It

STEP 1
Place a pot of salted water on the stove and bring to a boil. Cook the macaroni according to the package instructions.
STEP 2
On the grill or in the oven, roast the poblano pepper until the skin blisters and chars. Place in a resealable plastic bag to rest. Once cool to the touch, dice the pepper and remove the seeds and stem.
STEP 3
In a small pot, melt the butter on medium-low heat and add flour. Mix well and cook for 3 - 4 minutes.
STEP 4
Slowly, add the milk and whisk so that no lumps form.
STEP 5
Add salt, pepper and poblano pepper. Let cook for about 15 minutes, careful not to scorch the sauce.
STEP 6
Mix in the cheese and add the cooked pasta.
STEP 7
Fold the bologna into a muffin tin or ramekins.
STEP 8
Fill the bologna cup with the macaroni and cheese and bake for about 10 minutes at 350┬░F.
STEP 9
Top with bread crumbs and parsley.
STEP 10
Let cool for 5 - 8 minutes to allow the cups to set.
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