INGREDIENTS
2 tbsp
Cilantro
1
Poblano peppers
6 cups
Elbow macaroni, cooked whole-wheat
1/4 cup
Flour
1/8 tsp
Pepper
1/8 tsp
Salt
1
Oil mister or cooking spray
1 tbsp
Olive oil
1/2 cup
Panko
5 oz
Cheddar cheese
2 1/2 cups
Milk
4 oz
Monterrey jack cheese