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Poblano Gouda Mac Cheese

This elevated mac and cheese has completely changed the comfort food game because it combines roasted poblanos that add this perfect gentle kick with an incredible four cheese sauce featuring smoky gouda that adds such amazing depth and what makes it really special is how that crispy panko topping creates the perfect contrast to all that creamy cheesy goodness underneath plus the peppers add just enough heat to make it interesting without being overwhelming and everyone always asks for the recipe because they've never had mac and cheese quite like this before.

Featured in Reliable Main Course Recipes.

Chef Zaho
Updated on Fri, 10 Jan 2025 20:27:25 GMT
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A close-up of creamy, cheesy macaroni and cheese with baked breadcrumbs, served in a black cast iron dish. Pin it
A close-up of creamy, cheesy macaroni and cheese with baked breadcrumbs, served in a black cast iron dish. | alicesrecipes.com

My latest obsession combines smoky roasted poblanos with four incredible cheeses and shell pasta to create the most luxurious mac and cheese youll ever taste. The mascarpone adds this silky richness while the crispy panko topping gives the perfect crunch. I developed this recipe during a rainy weekend and now my family begs for it at every gathering.

A Flavor Journey in Every Bite

This isnt your ordinary mac and cheese. The roasted poblanos bring a gentle warmth that perfectly balances the creamy cheese sauce. That golden panko topping adds the most satisfying crunch and the combination of four carefully chosen cheeses creates layers of flavor that make this dish truly unforgettable.

Everything Youll Need

  • Pasta: 12 oz shells or cavatelli these shapes catch every drop of that amazing sauce.
  • Poblano Peppers: 3 large ones that well roast until theyre perfectly charred.
  • Butter: 4 tbsp unsalted for starting our sauce.
  • Flour: 4 tbsp all purpose to create the base.
  • Heavy Cream: 2 ½ cups for pure indulgence.
  • Mascarpone: ½ cup this is my secret weapon for ultimate creaminess.
  • Cheese Blend: 1 cup each of smoked gouda aged white cheddar and sharp cheddar freshly grated.
  • Seasonings: ½ tsp mustard powder ½ tsp Cajun spice ¼ tsp smoked paprika and a pinch of cayenne if youre feeling spicy.
  • Panko Breadcrumbs: ½ cup for that golden crunchy top.
  • Olive Oil: 1 tsp to toast those breadcrumbs perfectly.

Lets Create Something Amazing

Start with the Poblanos
Get those peppers under your broiler until theyre charred black all over pop them in a bag to steam then peel and chop them up.
Cook Your Pasta
Give your pasta about 6 minutes in boiling water you want it just shy of al dente drain and set it aside.
Create the Cheese Magic
Melt your butter whisk in flour then slowly stream in that cream keeping your whisk moving. Add mascarpone then all those beautiful cheeses and seasonings until everything is melted and smooth.
Bring It All Together
Mix your pasta poblanos and that gorgeous sauce transfer to a baking dish sprinkle with toasted panko then broil until golden and bubbly.

My Best Kitchen Secrets

Always grate your cheese fresh trust me pre shredded just doesnt melt the same. Get those poblanos nice and charred all over it makes peeling them so much easier. Watch that broiler like a hawk at the end those last few minutes can make or break your topping.

Mix It Up

Sometimes I throw in some crispy bacon bits or swap in hatch chiles when I want extra kick. Feel free to play with different cheese combinations gruyere adds amazing nutty notes and Monterey Jack melts beautifully.

Keep It Fresh

This beauty will stay good in your fridge for about 3 days just keep it in an airtight container. When youre ready for round two warm it up slowly in the oven with a little splash of cream to bring back that silky sauce. Skip the freezer on this one though dairy sauces get a bit funny when frozen.

A close-up of a creamy, golden-brown baked macaroni and cheese in a cast-iron skillet, topped with green herbs and a crunchy layer. Pin it
A close-up of a creamy, golden-brown baked macaroni and cheese in a cast-iron skillet, topped with green herbs and a crunchy layer. | alicesrecipes.com

Perfect Pairings

Serve this up as your star dish with a bright green salad on the side or make it the perfect companion to roasted chicken. Pour yourself a glass of buttery Chardonnay or crisp Rosé to complete the experience.

Your Kitchen Your Rules

Try adding sweet caramelized onions or spicy jalapeños if thats your style. Switch up the topping with crispy fried onions or a shower of parmesan. Got gluten free friends Coming over No problem just swap in your favorite gluten free pasta and breadcrumbs.

Frequently Asked Questions

→ How spicy is this mac and cheese?
The heat level is moderate. Poblanos are mild to medium peppers, and while there's cayenne in the mix, the creamy cheese sauce helps balance the heat. You can adjust the cayenne to control the spice level.
→ Can I make this ahead of time?
Yes, you can assemble it ahead and bake later. Keep the breadcrumbs separate until ready to bake. You might need extra time in the oven if baking from cold.
→ What can I substitute for mascarpone?
Cream cheese makes a good substitute for mascarpone. It will be slightly tangier but will still give you that creamy richness you're looking for.
→ How do I prevent the sauce from breaking?
Keep your heat moderate when making the sauce and don't overbake. Let the dish rest for 5 minutes after baking to help the sauce settle and thicken properly.
→ What's the best pasta shape to use?
Short pasta shapes that can hold sauce work best. Try medium shells, elbow macaroni, or cavatappi. Their ridges and curves help trap the creamy cheese sauce.

Poblano Gouda Mac Cheese

Upgraded mac and cheese featuring roasted poblanos and a blend of four premium cheeses, including smoked gouda. Topped with crispy breadcrumbs.

Prep Time
30 Minutes
Cook Time
35 Minutes
Total Time
65 Minutes
By: Fati Zaho

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 8 Servings (8 servings)

Dietary: Vegetarian

Ingredients

01 4 cups small pasta shapes.
02 4 whole poblano peppers.
03 6 tablespoons unsalted butter.
04 1/4 cup all-purpose flour.
05 2 1/4 cups heavy cream.
06 2 teaspoons mustard powder.
07 1/4 cup mascarpone cheese.
08 1/3 cup smoked gouda cheese.
09 1/3 cup aged white cheddar cheese.
10 1/3 cup sharp cheddar cheese.
11 1 teaspoon Cajun seasoning.
12 1/2 teaspoon cayenne pepper.
13 1/2 teaspoon smoked paprika.
14 1/2 teaspoon black pepper.
15 1/2 teaspoon kosher salt.
16 1/4 cup panko breadcrumbs.

Instructions

Step 01

Cut poblanos into strips. Place skin-side up under the broiler until blackened. Pop them in a bag to steam, then peel off the skins.

Step 02

Boil pasta in well-salted water until just shy of al dente, about 75% of the package time. The pasta will finish cooking in the sauce.

Step 03

Melt butter and stir in flour. Cook this roux until it smells nutty and turns light brown. Slowly pour in cream while whisking, add mustard powder, and cook until thick.

Step 04

Turn heat low and stir in all the cheeses until completely melted and smooth. Mix in the spices and chopped roasted poblanos.

Step 05

Fold in the pasta and pour into a baking dish. Sprinkle with panko, then bake at 350°F for 15-20 minutes. Broil briefly to brown the top.

Notes

  1. Fresh pasta needs no pre-cooking.
  2. Watch baking time to prevent sauce separation.
  3. Rest 5 minutes before serving.

Tools You'll Need

  • Baking dish.
  • Large pot.
  • Whisk.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Gluten.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 580
  • Total Fat: 38 g
  • Total Carbohydrate: 45 g
  • Protein: 18 g