Healthy-ish white cheddar mac and cheese with roasted poblano and chicken

Put the macaroni in a pot over medium high heat and pour boiling water from the kettle over it so it boils immediately; add a pinch of salt and stir.

Let the macaroni cook through and the water reduce right down, stirring occasionally, until the pasta is cooked with little water left.

Turn the heat to low, add the evaporated milk and stir until it bubbles and thickens a bit.

Stir in the white cheddar powder, then the American cheese for melting, to the consistency you like; add a touch more evaporated milk to dial it in.

For the poblanos, put two under the broiler until brown and blackened, then let them steam in a container, pull off the skin and chop them.

If the mac has dried out as it sat, toss it in the pan with another splash of evaporated milk to bring it back.

Add the grilled chicken, a sprinkle of all-purpose taco seasoning and the roasted poblanos and mix everything together.