Description
This Poblano Smoked Gouda Mac and Cheese is a rich, creamy, and flavorful twist on the classic comfort food. Featuring roasted poblano peppers blended into a smoky cheese sauce made with smoked gouda, aged white cheddar, and sharp cheddar, this mac and cheese offers a delightful balance of heat and creaminess. Topped with crispy panko breadcrumbs, it’s perfect for a family dinner or a cozy gathering, serving 6 to 8 people.
Ingredients
Scale
Pasta
- 4 cups dry small pasta (macaroni elbows, cavatelli, small shells, or your choice)
Vegetables
- 4 poblano peppers
Dairy and Cheese
- 6 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ¼ cups heavy cream
- ¼ cup mascarpone cheese
- â…“ cup smoked gouda cheese, grated
- â…“ cup aged white cheddar cheese, grated
- â…“ cup sharp cheddar cheese, grated
Seasonings
- 2 teaspoons mustard powder
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Toppings
- ¼ cup panko bread crumbs
Instructions
- Roast Poblano Peppers: Preheat your oven to 450°F (230°C). Place the poblano peppers on a baking sheet and roast for about 15 minutes, turning occasionally, until the skins are charred and blistered. Once roasted, transfer to a bowl, cover with plastic wrap, and let them steam for 10 minutes. Peel off the skins, remove seeds and stems, then chop the flesh finely and set aside.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, usually about 8 minutes. Drain and set aside.
- Make Roux and Sauce: In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes until lightly golden, forming a roux. Gradually whisk in the heavy cream, ensuring no lumps form. Continue cooking, stirring constantly, until the sauce thickens, about 5 to 7 minutes.
- Add Seasonings and Cheeses: Stir in mustard powder, Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and salt into the sauce. Add mascarpone, smoked gouda, white cheddar, and sharp cheddar cheeses, stirring until fully melted and smooth. Mix in the roasted poblano peppers to incorporate their smoky flavor into the cheese sauce.
- Combine Pasta and Cheese Sauce: Add the cooked pasta to the cheese sauce and gently stir to coat all the pasta evenly.
- Prepare for Baking: Preheat the oven to 375°F (190°C). Transfer the mac and cheese mixture into a baking dish. Evenly sprinkle the panko breadcrumbs on top to create a crispy crust.
- Bake: Bake the mac and cheese in the preheated oven for 20 to 25 minutes or until the top is golden brown and bubbling around the edges.
- Serve: Remove from the oven and let it rest for 5 minutes before serving. This allows the sauce to thicken slightly for the best texture.
Notes
- For milder flavor, remove all seeds from the poblano peppers before adding to the sauce.
- Use freshly grated cheese for the best melting results and flavor.
- If you prefer a thinner sauce, reduce the cooking time of the roux or add a splash of milk or cream.
- Panko breadcrumbs can be substituted with crushed crackers or regular breadcrumbs for topping.
- This dish can be prepared a day ahead and reheated in the oven for best texture.
