Zesty Poblano Smoked Gouda Mac and Cheese Recipe For Comfort

Creamy poblano smoked gouda mac and cheese brings comfort food to a whole new level of deliciousness.

Smoky cheese and vibrant peppers dance together in this irresistible dish.

Melted goodness awaits you with every forkful of rich, velvety pasta.

Tender poblanos add a subtle kick that transforms ordinary mac and cheese into something extraordinary.

Cheese lovers will adore this unexpected twist on a classic favorite.

Memories of home-cooked meals blend perfectly with gourmet flavor in this crowd-pleasing recipe.

You want to savor every single bite of this mouthwatering creation.

FAQs

• Why use poblano peppers in mac and cheese?

Poblano peppers add a mild, smoky flavor and subtle heat that elevates the classic mac and cheese, creating a more complex and interesting dish without overwhelming spiciness.

• How do I prevent the poblano skins from being tough?

Roasting and steaming the peppers in a sealed bag helps easily remove the tough outer skin, ensuring a smooth texture in the final dish.

• Can I substitute the smoked gouda if I can't find it?

While smoked gouda provides a unique flavor, you can use regular gouda or a mix of sharp cheddar and monterey jack to achieve a similar creamy and rich cheese sauce.

Poblano Smoked Gouda Mac and Cheese Overview

• Spice Up Comfort Food: Transform classic mac and cheese with roasted poblano peppers, adding a smoky, mild heat that takes this comfort dish to the next level.
• Gourmet Twist on Familiar: Elevate your pasta game with smoked gouda, creating a rich, complex flavor profile that makes this dish feel like a restaurant-quality meal at home.
• Perfect for Crowd-Pleasing Gatherings: Ideal for potlucks, family dinners, or game day celebrations, this mac and cheese offers a delicious crowd-pleaser that will impress both kids and adults.
• Easy Customizable Dish: Adaptable recipe allows for simple modifications like adjusting spice levels or adding extra toppings, making it a versatile go-to meal for any occasion.

Ingredients for Poblano Smoked Gouda Mac

• Pasta: The core component that provides the hearty base for this creamy mac and cheese dish.
• Poblano Peppers: Fresh peppers that add a mild, smoky flavor and subtle heat to the recipe.
• Smoked Gouda Cheese: A rich, smoky cheese that brings depth and complexity to the mac and cheese.

• Butter, Heavy Cream, Additional Cheeses: These ingredients create a silky, luxurious cheese sauce that coats the pasta perfectly.

• Flour, Mustard Powder, Salt, Pepper, Breadcrumbs: These components help thicken the sauce, enhance flavor, and provide a crispy topping for the mac and cheese.

Preparation Guide for Mac and Cheese

Step 1: Roast Poblano Peppers

Preheat the broiler.

Slice poblanos into 1-inch strips, removing seeds and stems.

Arrange the strips skin-side up on a baking sheet and broil for 6-10 minutes until the skins blacken.

Transfer peppers to a sealed plastic bag to steam for 5 minutes.

Peel off the charred skin and chop finely once cooled.

Step 2: Prepare Pasta Base

Bring a large pot of salted water to a rolling boil.

Cook pasta until about three-quarters done.

Drain and toss with a drizzle of olive oil to prevent sticking.

Step 3: Create Creamy Cheese Sauce

Preheat oven to 350°F.

In a pot, melt butter and whisk in flour to form a golden roux.

Gradually add cream, stirring until smooth.

Add mustard powder and cook until thickened.

Stir in smoked Gouda, other cheeses, seasonings, and chopped roasted poblanos.

Mix the sauce thoroughly with the pasta.

Step 4: Bake and Finish

Transfer the mac and cheese to a baking dish and sprinkle with breadcrumbs.

Bake for 15-20 minutes until bubbling at the edges.

For a golden top, broil for 1 minute.

Let rest briefly before serving to set the sauce.

Pro Tips for Smoked Gouda Mac and Cheese

• Use tongs to carefully turn poblano strips during broiling, preventing burns and ensuring even blackening for robust flavor.
• Choose high-quality smoked gouda with rich, creamy texture to enhance the mac and cheese's depth and smokiness.
• Slightly undercook pasta before baking, as it will continue cooking in the cheese sauce and oven, preventing mushy texture.
• Whisk cream gradually and maintain low heat when adding cheese to create smooth, silky sauce without curdling.
• Sprinkle breadcrumbs evenly and lightly toast before final broiling for a crispy, golden-brown crunchy layer.

Flavor Variations for Poblano Mac and Cheese

• Vegan Poblano Mac: Replace gouda with nutritional yeast and cashew cream. Use gluten-free pasta and plant-based butter for a dairy-free alternative.
• Green Chile Swap: Substitute poblanos with roasted Hatch green chiles for a New Mexico-inspired version. Add cumin and smoked paprika for extra depth.
• Low-Carb Cauliflower Version: Replace pasta with riced cauliflower. Keep cheese sauce and poblano elements intact for a keto-friendly adaptation.
• Spicy Jalapeño Remix: Replace poblanos with diced jalapeños for a hotter profile. Add pepper jack cheese to amplify the heat and create a zesty mac and cheese experience.

Serving Suggestions for Smoked Gouda Mac

• Spicy Sidekick Showcase: Crisp green salad with lime vinaigrette adds a fresh, tangy contrast to the rich mac and cheese.
• Pepper Power Pairing: Serve alongside grilled chicken or pulled pork to complement the smoky poblano notes and create a hearty meal.
• Crunch Corner: Sprinkle extra toasted breadcrumbs or crushed tortilla chips on top for an added textural surprise that elevates each creamy bite.
• Wine Wisdom: Choose a medium-bodied white wine like Sauvignon Blanc or a light Amber Ale to balance the creamy, spicy flavors of the dish.

Storage Advice for Poblano Mac and Cheese

• Store leftovers in an airtight container for up to 4 days. Cool completely before sealing to prevent moisture buildup.
• Transfer mac and cheese to a freezer-safe dish, cover tightly with plastic wrap and foil. Freeze for up to 2 months. Label with date for easy tracking.
• Preheat oven to 350°F. Place mac and cheese in a baking dish, add a splash of milk to restore creaminess. Cover with foil and warm for 15-20 minutes until heated through.
• Place portion in a microwave-safe dish, sprinkle some extra cheese on top. Heat in 30-second intervals, stirring between each to distribute heat evenly. Add a tablespoon of milk if sauce seems dry.

Poblano Smoked Gouda Mac and Cheese Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

• Total Time: 45 minutes
• Yield: 8 1x

Print Recipe

Pin Recipe

Description

Poblano smoked gouda mac and cheese blends creamy, smoky flavors with a subtle pepper kick. Comfort meets gourmet in this irresistible dish, promising a delightful journey through rich, melted cheese and tender pasta you’ll savor to the last bite.

---

Ingredients

Scale 1x2x3x

Pasta and Main Ingredients:

• 4 cups dry small pasta (macaroni elbow noodles, cavatelli, small shells, or other preferred pasta shape)
• 4 poblano peppers
• ⅓ cup smoked gouda cheese (grated)
• ⅓ cup aged white cheddar cheese (grated)
• ⅓ cup sharp cheddar cheese (grated)
• ¼ cup mascarpone cheese

Sauce and Binding Ingredients:

• 6 tablespoons unsalted butter
• ¼ cup all-purpose flour
• 2 ¼ cups heavy cream
• 2 teaspoons mustard powder

Seasoning and Topping:

• 1 teaspoon Cajun seasoning
• ½ teaspoon cayenne
• ½ teaspoon smoked paprika
• ½ teaspoon black pepper
• ½ teaspoon kosher salt
• ¼ cup panko breadcrumbs

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare poblano peppers by cutting into 1-inch strips, removing seeds and stems. Position strips skin-side up on a baking sheet and broil at high heat for 6-10 minutes until skins char and blacken. Transfer roasted peppers to a sealed bag for 5 minutes to steam, then peel off charred skin and finely dice.
2. Fill a large pot with salted water and bring to a rolling boil. Cook pasta until approximately 75% done, ensuring slight firmness. Drain and lightly coat with olive oil to prevent sticking.
3. Create a blonde roux by melting butter and incorporating flour in a saucepan. Slowly whisk in cream until mixture smooths, then add mustard powder. Simmer until sauce thickens, stirring continuously.
4. Incorporate smoked gouda and additional cheeses into the cream sauce, stirring until completely melted. Fold in roasted poblano pieces and seasonings, creating a rich, creamy mixture.
5. Combine pasta with cheese sauce, ensuring even coating. Transfer to a baking dish and generously sprinkle breadcrumbs across the top.
6. Bake at 350°F for 15-20 minutes until sauce bubbles and edges turn golden. Finish under the broiler for 1 minute to achieve a crispy, bronzed breadcrumb topping.
7. Allow mac and cheese to rest for 5 minutes before serving to set and cool slightly.

Notes

• Perfectly roast poblanos by keeping a close eye during broiling to prevent burning, ensuring a smoky, charred flavor without bitter notes.
• Create a smooth cheese sauce by whisking constantly and adding cream gradually, preventing lumps and achieving a silky texture.
• Try cheese variations like adding sharp cheddar or pepper jack for extra depth and complexity in flavor profile.
• Make it gluten-free by substituting all-purpose flour with cornstarch or gluten-free flour blend, and using gluten-free breadcrumbs on top.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Mexican-American

Nutrition

• Serving Size: 8
• Calories: 356 kcal
• Sugar: 2 g
• Sodium: 234 mg
• Fat: 22 g
• Saturated Fat: 13 g
• Unsaturated Fat: 8 g
• Trans Fat: 0.3 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Protein: 11 g
• Cholesterol: 65 mg