Cook macaroni according to manufacturer's instruction for al dente; drain. Set aside.
Meanwhile, heat grill to high; roast poblanos until charred on all sides. Alternatively, heat peppers over burner of gas range or roast in convection oven, high fan, until blackened. Set aside to cool.
Peel, seed, remove stems and julienne (1/2") cooled poblanos.
Heat Queso Bravo Cheese Dip using preferred method until warm.
Combine cooked macaroni, warm cheese sauce, roasted poblanos, milk, paprika and cumin; stir until blended.
Pour into greased 2" deep full hotel pan; cover. Cook until macaroni and cheese reaches 165°F.
Ingredients
7 cups Elbow macaroni, uncooked
2 cups pepper(s), poblano, fresh
5 lbs. Land O Lakes® Queso Bravo® Cheese Dip with Jalapeños and Red Peppers, White, (1 pouch)
