Mexican Mac and Cheese

Mexican Mac and Cheese 1 lb shell shaped pasta Rotiserrie Chicken 5 1/2 cups milk 1/4 cup flour 10 T butter, divided 1 cup bread crumbs 8 oz white cheddar, grated 4 oz smoked Gouda, grated 8 oz Velveeta Cheese, cubed 8 oz cream cheese 1/4 cup diced roasted poblano pepper * jalapeno pesto pepper Jalapeno Pesto 1/4 cup cilantro 1 jalapeno pepper diced 1 T pine nuts 1 clove garlic splash lime juice 1 T olive oil salt Prepare Pesto: Mix all ingredients in a food processor. Season to taste. Set aside In a large saucepan, simmer milk until warm but not boiling. In a separate sauce pan, melt 6 tablespoons of butter on medium low heat. Whisk in flour for 1 minute. Slowly add warm milk constantly stirring. Whisk until milk starts to bubble and becomes thick. Meanwhile, prepare pasta according to package directions. When milk is thick remove from heat and whisk in cheeses, stirring constantly until all the cheese has melted. Season with pepper. When pasta is ready, drain and run under cool water. Return to pan, toss with chicken and poblano pepper. Add cheese sauce stirring to combine. Add pesto. Pour onto a greased 9x13 baking dish. Melt 4 T butter. Toss with bread crumbs. Pour bread crumbs over pasta and bake in a 375 degree oven for 30 minutes. *to roast poblano pepper, line a baking pan with foil. Roast in a 400 degree oven for about 10 minutes or until the skin has blistard. Place pepper in a brown paper bag and let sit for about 15 minutes or until cool enough to handle. Remove skins from pepper.