INGREDIENTS
2
large Anaheim chile peppers, stems removed
2 tbsp
extra-virgin olive oil (optional)
1 cup
heavy whipping cream
1/4 cup
butter
1 8 ounce package
shredded pepper Jack cheese
1 4 ounce package
grated Parmesan cheese
3/4 cup
shredded mozzarella cheese
3/4 cup
shredded Mexican cheese blend
1 pinch
salt and ground white pepper to taste
1 cup
elbow macaroni
1/2
sleeve buttery round crackers (such as Ritz®), crushed