Description
This Poblano Smoked Gouda Mac and Cheese is a creamy, flavorful twist on the classic macaroni and cheese dish. It combines roasted poblano peppers with a rich cheese sauce made from smoked gouda, sharp white cheddar, and Parmesan, creating a smoky and indulgent pasta perfect for a comforting main course.
Ingredients
Scale
Pasta
- 12 ounces elbow macaroni
Sauce
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium poblano peppers, roasted, peeled, and chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
Cheeses
- 1 1/2 cups shredded smoked gouda cheese
- 1 cup shredded sharp white cheddar cheese
- 1/4 cup grated Parmesan cheese
Optional Toppings
- Chopped cilantro
- Breadcrumbs
- Extra roasted poblanos
Instructions
- Cook the macaroni: Boil the elbow macaroni in salted water according to the package instructions until al dente. Drain thoroughly and set aside.
- Sauté poblanos and garlic: In a large skillet or saucepan, heat the unsalted butter and olive oil over medium heat. Add the chopped roasted poblano peppers and minced garlic, cooking for 2–3 minutes until fragrant.
- Make the roux: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux that will thicken the sauce.
- Add milk and cream: Slowly whisk in the whole milk and heavy cream, stirring continuously until the mixture thickens, about 5 to 7 minutes.
- Season the sauce: Season with salt, black pepper, smoked paprika, and cayenne pepper if using. Reduce the heat to low.
- Add cheese: Gradually stir in the shredded smoked gouda, sharp white cheddar, and grated Parmesan cheese until melted and the sauce is smooth.
- Combine pasta and sauce: Add the cooked macaroni to the cheese sauce and stir well to coat the pasta evenly.
- Serve: Serve hot, optionally topping with chopped cilantro, extra roasted poblanos, or breadcrumbs for added texture.
Notes
- For a baked version, transfer the mac and cheese to a greased baking dish, top with breadcrumbs, and bake at 375°F (190°C) for 15–20 minutes until golden and bubbly.
- Poblanos can be roasted over a gas flame, under the broiler, or on a grill for best smoky flavor.
