Description
This Poblano Smoked Gouda Mac and Cheese is a creamy, smoky twist on the classic comfort food, featuring roasted poblano peppers blended into a rich cheese sauce made with smoked gouda, mascarpone, and sharp cheddar. Baked with a crunchy panko breadcrumb topping, this indulgent dish delivers a perfect balance of smoky, spicy, and cheesy flavors for a satisfying meal.
Ingredients
Scale
Pasta and Veggies
- 4 cups dry small pasta (macaroni elbows, cavatelli, small shells, or your choice)
- 4 poblano peppers
Cheese Sauce
- 6 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ¼ cups heavy cream
- 2 teaspoons mustard powder
- ¼ cup mascarpone cheese
- â…“ cup smoked gouda cheese, grated
- â…“ cup aged white cheddar cheese, grated
- â…“ cup sharp cheddar cheese, grated
Seasonings and Topping
- 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 Poblanos: Char the whole poblano peppers over an open flame or under a broiler until the skin is blistered and blackened. Place them in a covered bowl or plastic bag to steam for 10 minutes, then peel off the skins, remove the seeds, and chop finely.
- Cook Pasta: Boil the pasta in salted water according to package instructions until al dente. Drain and set aside.
- Make Roux and Sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 2-3 minutes until it’s golden and bubbly. Gradually whisk in the heavy cream, then add mustard powder, Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and salt. Cook, stirring frequently, until the sauce thickens and coats the back of a spoon.
- Add Cheese and Poblanos: Stir in the mascarpone, smoked gouda, aged white cheddar, and sharp cheddar cheeses until melted and smooth. Then fold in the chopped roasted poblano peppers for a smoky flavor infusion.
- Combine Pasta and Sauce: Toss the cooked pasta into the cheese sauce until fully coated with the creamy mixture.
- Prepare for Baking: Transfer the mac and cheese into a greased baking dish. Sprinkle the panko bread crumbs evenly over the top for a crunchy crust.
- Bake: Place the dish in a preheated oven at 350°F (175°C) and bake for 20 minutes or until the top is golden brown and bubbly.
- Serve: Remove from the oven and let rest for a few minutes before serving warm for best flavor and texture.
Notes
- Roasting the poblanos adds depth and a smoky flavor; you can substitute with roasted green bell peppers if needed.
- Use freshly grated cheese for better melting and flavor.
- Adjust cayenne pepper to control the heat level according to your taste.
- For a gluten-free version, substitute all-purpose flour and panko with gluten-free alternatives.
- The mac and cheese can be made ahead and refrigerated before baking; add a few extra minutes to the baking time if baking directly from the fridge.
