Que Pasta Mac 'n' cheese

We really loved this recipe. The kids wouldn't touch it but I think they were having an off night when it came to eating. From Rachel Rays November 2007 magazine.

4 poblano chiles
Salt
1 pound farfalle (bowtie) pasta or whole wheat penne rigate pasta
1 tablespoon extra-virgin olive oil (EVOO)
1 onion, finely chopped
2 cloves garlic, grated or finely chopped
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
2 cups milk
1 1/2 teaspoons ground cumin (1/2 palmful)
1 1/2 teaspoons ground coriander (1/2 palmful)
Pepper
2 1/2 cups shredded Mexican cheese blend or a mix of cheddar and queso fresco cheeses
2 small vine-ripened tomatoes, seeded and chopped
1 avocado, cut into small cubes
4 scallions, chopped
Juice of 1 lime


1. Preheat the broiler to high. Broil the poblanos on a pan until charred on all sides, 12 to 15 minutes. Place in a paper bag and let cool for 10 minutes. Peel, seed and chop.
2. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente.
3. While the pasta is working, in a medium saucepan, heat the EVOO, 1 turn of the pan, over medium heat. Add the onion and garlic and cook until softened, 6 to 7 minutes. Add the butter and stir to melt. Whisk in the flour and cook for 1 minute. Whisk in the chicken broth, then the milk, and bring to a simmer. Season with the cumin, coriander and salt and pepper to taste. Cook until thickened, about 5 minutes. Add the cheese and cook, stirring, until melted.
4. Toss the pasta with the sauce and reserved poblanos. Serve in shallow bowls; top with the tomatoes, avocado and scallions and drizzle with the lime juice.