Mexican Mac-n-Cheese

I saw Rachael Ray cook this on her talk show. I didn't have the exact measurements for all the ingredients when I made it but it turned out really good. You can read Rachael Ray's exact recipe and even watch the clip from her show at
http://www.rachaelrayshow.com/food/recipes/que-pasta-mexican-mac-n-cheese/

4 poblano peppers
Salt
1 pound bow-tie pasta
1 tablespoon Olive Oil
1 onion, finely chopped
2 garlic cloves, grated or finely chopped
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup chicken stock
2 cups milk
Freshly ground black pepper
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
2 1/2 cups grated cheese (I used jack cheese)

Heat broiler on high. Roast the poblanos on all sides,12-15 minutes (I seeded them first but the recipe says to seed them after roasting). Let the peppers cool wrapped tightly in plastic wrap or place in a paper sack (I think i just let them cool on the counter). Once cooled peel (there is a clear film that you can peel off, you probably knew this film became evident after roatsting but it surprised me the first time i made it recipe), seed and chop.

Cook pasta till al dente in a large pot of boiling, salted water.

In a saucepan over medium heat cook onions and garlin on olive oil until tender (6-7 minutes). Add butter and melt (let bubble a minute (careful not to burn the butter though) so that the water evaporates out of the butter, this will prevent the flour from going lumpy). Stir in the flour and cook one minute. Slowly add stock and milk, wisking in. Simmer. Add seasoning: salt, pepper, cumin, and coriander. Cook sauce for about five minutes until thick. Stir in cheese to melt.

Drain pasta and combine with cheese sauce. Add chopped peppers. (This is all i had the ingredients for so I stopped here and it was still really good I'm going to make it again tonight and try using avacado and mild, chunky salsa.) Top with avacado (tossed with lime to prevent browning), tomatoes and scallions.