Description
A creamy and indulgent twist on classic mac and cheese, this Poblano Smoked Gouda Mac and Cheese features smoky roasted poblanos, three types of cheese, and a rich, spicy, and creamy sauce. The dish is then baked to perfection with a golden, crispy panko topping. Perfect for family dinners, potlucks, or any occasion that calls for comfort food with a little extra flair.
Ingredients
Scale
- 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
- 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. Remove from the oven and let them cool for 2 minutes. Place them in a ziplock bag for 5 minutes, then peel off the skins and finely chop the roasted poblanos. Set aside. - Cook the Pasta:
Bring a large pot of water to a boil, adding 2 tablespoons of salt. Add the pasta and cook for 75% of the time stated on the package (the pasta will finish cooking in the oven). Drain and set aside. - Make the Cheese Sauce:
Preheat the oven to 350°F (175°C). In a large pot, melt the butter over medium heat. Slowly add the flour, whisking constantly to create a roux. Cook until the roux smells nutty and is lightly golden, about 2-3 minutes. Reduce heat to low and slowly whisk in the cream. Cook for 5 minutes, until the sauce thickens. Whisk in the mustard powder and adjust the thickness with water if necessary. - Add the Cheese:
Stir in mascarpone, smoked gouda, white cheddar, and sharp cheddar cheeses. Continue to cook until fully melted and creamy. Stir in the chopped roasted poblanos, Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and salt. Adjust seasoning to taste. - Assemble:
Add the cooked pasta to the cheese sauce, stirring to combine. Transfer the mixture to a greased 7″x11″ or 9″x9″ baking dish. Sprinkle the top with panko bread crumbs. - Bake:
Bake for 15-20 minutes until the edges are bubbling. Broil on high for 1 minute until the bread crumbs are golden brown and toasted. - Serve:
Let the mac and cheese sit for 5 minutes before serving. Enjoy this rich and flavorful comfort food!
Notes
- Make Ahead: This dish can be assembled ahead of time and stored in the fridge before baking. Just add an extra 5-10 minutes to the baking time if starting from cold.
- Spicy Level: Adjust the spice by reducing or increasing the amount of cayenne or Cajun seasoning.
- Cheese Variations: Feel free to mix up the cheeses. Smoked mozzarella can be a good substitute for smoked gouda for a different smoky flavor.
- Freezing: You can freeze the assembled mac and cheese before baking. Wrap tightly in plastic and foil and freeze for up to 3 months. Thaw overnight in the fridge and bake as directed.
- Vegetarian Option: For a vegetarian version, simply skip the addition of meat or sausage, and keep the dish plant-based.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: main course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 475
- Sugar: 4g
- Sodium: 650mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 85mg