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.
