2 tablespoons butter
½ cup diced onion
1 poblano pepper, or 4 jalapenos, seeded and diced
1 teaspoon garlic
2 tablespoons flour
1 cup milk
¼ cup sour cream
1 cup grated cheese
salt and pepper
½ pound macaroni
1 cup pasta cooking water
Start a pot of water for boiling the pasta. Cook the pasta only for about 80% of the suggested time on the package for al dente.
Melt the butter in a medium saucepan and saute the onion and pepper until softened, about 5 minutes over medium-high heat.
Add the garlic and stir 30 seconds.
Add the flour and combine well. Cook for 60 seconds.
Add half the milk and reduce heat to low. Whisk to combine.
Add the remaining milk and simmer a minute or so until thickened.
Add ½ cup pasta cooking water, salt, pepper, and sour cream. Mix well.
Add half the cheese at a time and stir until completely melted.
Drain the pasta and combine with the sauce. Add the remaining ½ cup pasta cooking water if it seems too thick.
Cover the pot and simmer 5 minutes to get the sauce absorbed into the pasta and pasta is completely cooked.
Serve as is, or put it into a casserole dish with buttered bread crumbs on top and bake at 350 for 10-15 minutes for a crispy topping.