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
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
Instructions
- 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.
- 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.
- 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.
- 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.
- Combine pasta with cheese sauce, ensuring even coating. Transfer to a baking dish and generously sprinkle breadcrumbs across the top.
- 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.
- 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