This spicy and colorful casserole is not your everyday recipe—it’s grown-up macaroni. The ultimate comfort food is transformed into a one-dish meal that is easy to carry-out to your next church supper or holiday pot-luck dinner. Mornay sauce is a white sauce made with cheese and this one—made with creamy Dairyland Farmer’s Cheese by Chapel Hill Creamery—is very simple to make. This luscious casserole feeds a crowd. Pair it with a dry white wine, such as Chardonnay.

Serves 12

1 pound macaroni, cooked according to package
directions
5 tablespoons unsalted butter
1 cup finely chopped yellow onion
3 garlic cloves, finely chopped
¼ cup all purpose flour
2½ cups warm milk
1 teaspoon salt
8 ounces Dairyland Farmer’s Cheese
by Chapel Hill Creamery, remove rind and cut
into ½-inch cubes
2 poblano peppers, roasted, peeled, seeded, deveined
and chopped
¾ cup chopped country ham
4 ounces diced pimientos, drained
For the topping:
1¼ cups dried breadcrumbs
¼ cup butter, melted (½ stick)
½ teaspoon cayenne pepper
(or pasilla chile powder)
½ cup finely chopped parsley

Preheat oven to 375°F. Butter a 9x13x2-inch baking dish.

In a medium pot set over medium-high heat, melt the butter. Add the onion and cook, stirring for 2 minutes, or till softened. Add the garlic and cook for 30 seconds. Add the flour,stirring well, and cook it for 1 minute. Remove pot from heat, add the warm milk all at once and stir until smooth. Return the pot to the heat, and cook sauce over medium-high heat, stirring until the sauce thickens (2 to 3 minutes). Lower the heat to low, add salt and continue stirring the sauce for 3 to 4 minutes. Add the cheese and stir, until melted (about 4 to 5 minutes). Once the cheese has melted add the poblanos, chopped ham, and pimientos. In a large bowl, combine the cooked macaroni with the prepared sauce and stir well to combine. Pour the macaroni into the prepared baking dish and spread evenly.

Make the topping: in a small bowl. Combine the breadcrumbs, parsley, melted butter, and cayenne (or chile powder) and stir until all is mixed together well. Top macaroni with the breadcrumb mixture, spreading it evenly over the top.

Bake casserole for 35 to 40 minutes or until topping is golden and casserole is bubbly. Let it sit at room temperature for 10 minutes before serving.

Note: To roast poblanos on a gas stove: place pepper directly over the flame, turning over until all skin has blackened (about 6 minutes). Place in a bowl; cover with a lid (or plastic wrap) and let it steam for 10 minutes. Peel the poblano and remove seeds and veins (for less heat). You may also roast peppers in a hot oven or on an outdoor grill over high heat, turning until the skin is nicely charred.