Poblano Smoked Gouda Mac and Cheese recipe

Introduction

This Poblano Smoked Gouda Mac and Cheese recipe has quickly become a favorite in my household. I first made it as a twist on the classic mac and cheese, and it was a hit from the very first bite. The smoky heat of roasted poblano peppers paired with the rich creaminess of the cheese sauce creates an irresistible depth of flavor that elevates this comfort food into something truly special. Whether you’re making it for a family dinner, a potluck, or just a cozy weeknight meal, this recipe never fails to impress. It’s creamy, cheesy, smoky, with just the right amount of kick. If you’re looking for a mac and cheese recipe that goes beyond the basics, this is it.

Ingredients

For this hearty and flavorful Poblano Smoked Gouda Mac and Cheese, you’ll need the following ingredients:

• 4 cups dry small pasta (macaroni elbows, cavatelli, small shells, or your choice)
• 4 poblano peppers
• 6 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 ¼ cups heavy cream
• 2 teaspoons mustard powder
• ¼ cup mascarpone cheese
• ⅓ cup smoked gouda cheese, grated
• ⅓ cup aged white cheddar cheese, grated
• ⅓ cup sharp cheddar cheese, grated
• 1 teaspoon Cajun seasoning
• ½ teaspoon cayenne pepper
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• ¼ cup panko bread crumbs

Instructions

1. Roast the Poblanos

• Cut the poblano peppers into 1-inch wide strips, discarding the seeds and stems.
• Place the strips skin-side up on a baking sheet.
• Broil on high for 6-10 minutes, checking every 2 minutes, until the skins are mostly blackened.
• Once the peppers are roasted, remove them from the oven and let them cool for 2 minutes. Place them in a ziplock bag for about 5 minutes to help loosen the skins.
• After cooling, peel off the skins and finely chop the roasted poblanos. Set aside.

2. Cook the Pasta

• Bring a large pot of water to a boil and add 2 tablespoons of salt.
• Add the pasta and cook it for 75% of the time indicated on the package (the pasta will continue cooking in the oven).
• Drain the pasta and set aside.

3. Make the Cheese Sauce

• Preheat your oven to 350°F (175°C).
• In a large pot, melt the butter over medium heat. Once melted, add the flour slowly while whisking constantly to create a roux.
• Cook the roux until it smells nutty and is lightly golden, about 2-3 minutes, but be careful not to over-brown it.
• Reduce the heat to low and slowly whisk in the cream, cooking for 5 minutes until the sauce thickens to a creamy consistency.
• Whisk in the mustard powder, and if the sauce becomes too thick, add a little water to adjust the consistency. The sauce should remain fairly thick and creamy.

4. Add the Cheese

• Stir in mascarpone, smoked gouda, white cheddar, and sharp cheddar cheeses. Continue to cook until the cheeses are fully melted and the sauce is creamy.
• If necessary, add a little water to maintain the smooth and thick consistency of the sauce.
• Stir in the chopped roasted poblanos, Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and salt. Adjust the seasoning to taste.

5. Assemble

• Add the cooked pasta to the cheese sauce and stir to combine, ensuring the pasta is evenly coated.
• Transfer the mac and cheese mixture to a greased 7″x11″ or 9″x9″ baking dish.
• Sprinkle the top with panko bread crumbs to create a crisp topping.

6. Bake

• Bake the mac and cheese in the preheated oven for 15-20 minutes, or until the edges are bubbling.
• Broil on high for 1 minute until the bread crumbs are golden brown and toasted.

7. Serve

• Let the mac and cheese sit for 5 minutes before serving to allow it to set.
• Serve warm and enjoy the smoky, creamy, and slightly spicy flavors of this dish!

Nutrition Facts

• Servings: 6-8
• Calories per serving: Approximately 500-600 calories (depending on portion size)

Preparation Time

• Total Time: 50 minutes
• Active Time: 30 minutes
• Inactive Time: 20 minutes (for baking and cooling)

How to Serve

This Poblano Smoked Gouda Mac and Cheese makes a great main dish or a side. Here are a few ideas on how to serve it:

• Main dish: Serve as a hearty main course with a side of garlic bread or a simple green salad.
• Side dish: Pair with grilled chicken, roasted vegetables, or a barbecued pork chop.
• With a crispy topping: For extra texture, add extra panko bread crumbs on top or a sprinkle of grated cheese before broiling.

Additional Tips

1. Don’t skip roasting the poblanos: Roasting the peppers enhances their flavor and smokiness, giving the mac and cheese its unique depth.
2. Add more heat if you like: If you prefer your mac and cheese spicier, increase the cayenne pepper or add a pinch of chili flakes.
3. Use fresh pasta: Fresh pasta will work just as well as dried. Adjust cooking times accordingly.
4. Make ahead: You can assemble the mac and cheese in advance, cover it, and refrigerate until ready to bake. Just bake it straight from the fridge, adding an extra 5-10 minutes to the baking time.
5. For a creamier texture: Substitute half of the heavy cream with whole milk or add a bit more mascarpone cheese.

Recipe Variations

• Spicy Sausage Mac and Cheese: Add cooked, crumbled spicy sausage or chorizo to the sauce for added flavor and protein.
• Vegetarian: Keep it vegetarian by adding sautéed mushrooms, spinach, or zucchini for more veggies in the mix.
• Smokier Flavor: Use smoked mozzarella in place of some or all of the cheeses for an even smokier flavor.
• Gluten-Free: To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free pasta.

Serving Suggestions

Here are some great ways to serve Poblano Smoked Gouda Mac and Cheese:

• With roasted chicken: The smoky flavors in the mac and cheese pair beautifully with the juiciness of roasted chicken.
• On a BBQ platter: Serve alongside your favorite barbecue dishes, such as ribs or pulled pork.
• As a side at a potluck: It’s always a crowd-pleaser at family gatherings and potlucks.
• Topped with fried onions: Add crispy fried onions on top for an extra crunch and a hint of sweetness.
• With a green salad: A simple arugula or mixed greens salad dressed with a vinaigrette complements the richness of the mac and cheese.

Freezing and Storage

• Freezing: You can freeze the assembled mac and cheese before baking. Cover it tightly with plastic wrap and aluminum foil and store in the freezer for up to 3 months. When ready to bake, thaw in the refrigerator overnight and bake as directed.
• Storing leftovers: Leftover mac and cheese can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave or in the oven at 350°F (175°C) until heated through.

FAQ Section

1. Can I use a different type of pepper instead of poblanos?
   Yes, you can substitute other mild peppers like Anaheim or green bell peppers, though the flavor will differ slightly.
2. Can I use a different cheese if I don’t have smoked gouda?
   You can use any other cheese with a smoky flavor, like smoked mozzarella, or just use more cheddar cheese.
3. Can I make this recipe without mascarpone cheese?
   Yes, you can replace mascarpone with cream cheese or even ricotta cheese for a similar creamy texture.
4. Is this recipe spicy?
   It has a mild to moderate heat, thanks to the roasted poblanos and cayenne pepper. You can adjust the spice level by reducing the cayenne or using mild peppers.
5. Can I make this dish ahead of time?
   Yes, you can assemble it ahead of time, refrigerate it, and bake when you’re ready.
6. Can I use whole wheat pasta?
   Yes, whole wheat pasta can be used for a slightly healthier version of this dish.
7. Can I add meat to this dish?
   Yes, cooked chicken, bacon, or sausage would be great additions.
8. Can I use low-fat cream instead of heavy cream?
   Yes, though the sauce may not be as rich and creamy with a lower-fat substitute.
9. How can I make this recipe vegan?
   Use plant-based butter, a dairy-free cream substitute, and non-dairy cheeses to make this recipe vegan-friendly.
10. What if I don’t have a broiler?
    You can bake the mac and cheese for a little longer until the top gets crispy.

Conclusion

This Poblano Smoked Gouda Mac and Cheese is a standout twist on the classic comfort

food, combining smoky, spicy, and creamy elements into one irresistible dish. The balance of rich cheese sauce and tender pasta is elevated by the roasted poblano peppers, while the Cajun seasoning and spices add depth and warmth. Whether you’re feeding a crowd or just looking for a cozy dinner, this mac and cheese is guaranteed to impress. So go ahead and give it a try—your taste buds will thank you!

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