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Roasted Poblano and Smoked Gouda Mac and Cheese

  • Author: Shirley
  • Total Time: 1 hour
  • Yield: 6 servings 1x

Description

Roasted Poblano and Smoked Gouda Mac and Cheese takes comfort food to the next level. This creamy, cheesy dish combines the smoky heat of roasted poblano peppers with the rich, melty goodness of smoked Gouda, creating a mac and cheese that’s anything but ordinary. Perfect for weeknight dinners or special gatherings, this recipe offers bold flavors that will make it a standout on your table. The roasted peppers add a subtle kick, while the smoked cheese provides depth and creaminess that’s sure to please.

Ingredients

Scale

Gather these ingredients for your Roasted Poblano and Smoked Gouda Mac and Cheese:

  • 12 oz elbow macaroni or pasta of your choice
  • 3 medium poblano peppers
  • 4 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 2 ½ cups whole milk
  • 1 cup heavy cream
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • 2 cups shredded smoked Gouda cheese
  • 1 cup shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • ½ cup panko breadcrumbs
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley (optional, for garnish)

Instructions

Roast the Poblano Peppers:

  1. Preheat the Broiler: Set your oven to broil and place the poblano peppers on a baking sheet.
  2. Char the Skins: Broil the peppers for 6-8 minutes, turning occasionally, until the skins are blistered and charred.
  3. Steam and Peel: Transfer the peppers to a bowl and cover with plastic wrap for 10 minutes. Once cooled, peel off the charred skins, remove the seeds, and dice the peppers. Set aside.

Cook the Pasta:

  1. Boil the Pasta: Cook the macaroni according to package instructions until al dente. Drain and set aside.

Prepare the Cheese Sauce:

  1. Make the Roux: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 1-2 minutes until lightly golden.
  2. Add the Milk and Cream: Gradually whisk in the milk and heavy cream, ensuring no lumps form. Cook until the mixture thickens, about 3-4 minutes.
  3. Season the Sauce: Stir in the garlic powder, smoked paprika, cumin, salt, and pepper.
  4. Melt the Cheese: Reduce the heat to low and add the smoked Gouda, sharp cheddar, and Parmesan cheese. Stir until the cheese is completely melted and the sauce is smooth.

Combine and Bake:

  1. Mix the Pasta and Sauce: Add the cooked pasta and diced roasted poblano peppers to the cheese sauce. Stir until evenly coated.
  2. Transfer to a Baking Dish: Pour the mac and cheese mixture into a greased 9×13-inch baking dish.
  3. Prepare the Topping: In a small bowl, mix the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the mac and cheese.
  4. Bake: Preheat the oven to 375°F (190°C). Bake the dish for 20-25 minutes, or until the topping is golden and crispy.

Garnish and Serve:

  1. Add Fresh Herbs: Garnish with chopped parsley before serving for a pop of color and freshness.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: dinner

Nutrition

  • Calories: 550-600 kcal
  • Fat: 30g
  • Carbohydrates: 55g
  • Protein: 18g

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Find it online: https://hercooks.com/roasted-poblano-and-smoked-gouda-mac-and-cheese/