If you’re craving a creamy, smoky, and ever-so-slightly spicy twist on the ultimate comfort food, look no further than this Poblano Smoked Gouda Mac and Cheese. This dish takes tender macaroni and smothers it in a velvety cheese sauce infused with roasted poblano peppers and the rich depth of smoked gouda. It’s the kind of meal that brings people together, whether you’re serving it for a cozy weeknight dinner or as a star side at your next gathering. Once you taste the combination of gooey cheese, gentle heat, and irresistible crunch, you’ll understand why Poblano Smoked Gouda Mac and Cheese deserves a spot in your regular rotation.

Poblano Smoked Gouda Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe has a special role, which means you get maximum flavor for relatively little effort. These essentials come together to create a mac and cheese that’s both classic and refreshingly unique.

Elbow macaroni (12 ounces): The perfect pasta shape to trap all that luscious cheese sauce in every bite.
Unsalted butter (2 tablespoons): Brings richness and helps build the roux for a silky sauce.
Olive oil (1 tablespoon): Adds depth and keeps the butter from browning too quickly.
Poblano peppers (2 medium, roasted, peeled, and chopped): The heart of this dish, adding gentle heat and a mild, earthy flavor.
Garlic (3 cloves, minced): Infuses the sauce with aromatic warmth and complexity.
All-purpose flour (2 tablespoons): Thickens the sauce so it clings beautifully to the pasta.
Whole milk (2 cups): The base of the creamy cheese sauce, balancing richness and texture.
Heavy cream (1 cup): Makes everything extra luscious and indulgent.
Salt (1 teaspoon): Essential for bringing out all the flavors in the cheese and peppers.
Black pepper (½ teaspoon): Adds a subtle kick and complements the smokiness.
Smoked paprika (½ teaspoon): Enhances the smoky notes from the gouda and gives a pop of color.
Smoked gouda cheese (2 cups, shredded): The star cheese, bringing that signature smoky, creamy flavor.
Sharp white cheddar cheese (1 cup, shredded): Adds tang and depth, making the sauce irresistibly cheesy.
Parmesan cheese (¼ cup, grated): Brings a salty, nutty finish that rounds out the cheese blend.
Panko breadcrumbs (½ cup, optional for topping): For those who love a golden, crunchy baked finish.
Fresh cilantro (1 tablespoon, chopped, optional for garnish): Adds a bright, herby note and beautiful color.

How to Make Poblano Smoked Gouda Mac and Cheese

Step 1: Roast and Prep the Poblanos

To unlock the smoky, mild heat of poblanos, roast them under a broiler or over an open flame until the skins are charred and blistered on all sides. Immediately transfer the hot peppers to a covered bowl or a sealed bag for about 10 minutes—this steams the skins so they peel right off. Once cooled, peel, seed, and chop the poblanos. This step is where the signature flavor of Poblano Smoked Gouda Mac and Cheese begins!

Step 2: Cook the Macaroni

Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until just al dente. Don’t overcook—remember, the pasta will soak up more sauce later. Drain the macaroni and set it aside so it’s ready for a cheesy bath.

Step 3: Sauté Poblanos and Garlic

In a spacious skillet or saucepan, melt the butter with the olive oil over medium heat. Add your chopped poblanos and minced garlic, stirring for 2 to 3 minutes until everything is fragrant and just beginning to soften. The combination of roasted peppers and garlic is truly the foundation of this dish’s unforgettable flavor.

Step 4: Make the Roux

Sprinkle the flour over the pepper mixture and whisk continuously for about a minute. This step cooks out the raw flour taste and creates the base for a creamy, lump-free sauce—so don’t rush it!

Step 5: Build the Cheese Sauce

Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps. Let the mixture simmer gently, whisking frequently, until it thickens enough to coat the back of a spoon—about 5 minutes. Add salt, black pepper, and smoked paprika for a little extra kick and smokiness.

Step 6: Melt the Cheeses

Reduce the heat to low and start adding your cheese: smoked gouda, sharp white cheddar, and Parmesan. Stir until each addition is fully melted and the sauce is glossy, smooth, and utterly irresistible. This is the moment when your kitchen starts to smell like pure heaven.

Step 7: Combine Pasta and Sauce

Fold the cooked macaroni into the cheese sauce, making sure every single piece is evenly coated. If you love that classic stovetop mac and cheese creaminess, you can serve it right away. But if you want to take things up a notch, keep reading!

Step 8: Optional Baked Finish

For a crunchy, golden topping, transfer your mac and cheese to a greased baking dish. Sprinkle a generous layer of panko breadcrumbs over the top, then broil for 2 to 3 minutes until the crumbs are beautifully toasted. Watch it closely—the difference between golden and burnt can happen fast!

Step 9: Garnish and Serve

Scatter fresh chopped cilantro over the finished mac and cheese for a burst of color and a hint of brightness. Now you’re ready to dig into your homemade Poblano Smoked Gouda Mac and Cheese masterpiece!

How to Serve Poblano Smoked Gouda Mac and Cheese

Garnishes

For a finishing touch, sprinkle extra chopped cilantro, a light dusting of smoked paprika, or even a few thinly sliced green onions over each serving. These bright, fresh garnishes add contrast and make the dish look as vibrant as it tastes.

Side Dishes

This mac and cheese can easily be the main event, but it also pairs beautifully with crisp salads (think arugula or romaine with a zesty vinaigrette), smoky roasted veggies, or a simple side of charred corn. If you’re feeling indulgent, serve it alongside grilled sausages or barbecue for a Tex-Mex-inspired feast.

Creative Ways to Present

Serve Poblano Smoked Gouda Mac and Cheese in individual ramekins for dinner parties, pile it into taco shells for a playful twist, or top it with a fried egg and hot sauce for the ultimate brunch treat. It’s also fantastic as a cheesy base for loaded mac and cheese bowls—just add your favorite proteins or extra veggies on top.

Make Ahead and Storage

Storing Leftovers

Leftover Poblano Smoked Gouda Mac and Cheese stores beautifully. Let it cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days. The flavors only deepen as they mingle, making leftovers especially tempting!

Freezing

If you want to save some for later, portion the cooled mac and cheese into freezer-safe containers. It will keep well for up to 2 months. For best results, freeze before adding any panko topping, and thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the mac and cheese gently on the stovetop or in the microwave, adding a splash of milk or cream to loosen the sauce as needed. If you’re reheating a baked batch, cover with foil and bake at 350°F until hot throughout, then uncover for the last few minutes if you want to re-crisp the topping.

FAQs

Can I use a different pasta shape?

Absolutely! While elbow macaroni is classic, shells, cavatappi, or fusilli all work well to hold onto the creamy cheese sauce in Poblano Smoked Gouda Mac and Cheese.

Is it very spicy?

The roasted poblano peppers add a mild, smoky heat, but this dish isn’t overwhelmingly spicy. If you love more heat, toss in a diced jalapeño or a pinch of cayenne.

Can I make this gluten-free?

Yes! Use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free blend. Gluten-free panko is widely available if you want that crunchy topping, too.

What’s the best way to roast poblano peppers?

Place them under a broiler or directly over a gas flame, turning frequently until charred on all sides. Steam in a covered bowl or bag for 10 minutes, then peel off the skins—this step is key to unlocking the signature flavor in Poblano Smoked Gouda Mac and Cheese.

Can I substitute the cheeses?

You can get creative with the cheese blend! Smoked gouda is essential for that signature flavor, but you can swap in gruyère, fontina, or Monterey Jack to suit your taste or what you have on hand.

Final Thoughts

I can’t recommend this Poblano Smoked Gouda Mac and Cheese enough—it’s comforting, bold, and always a crowd-pleaser. Once you’ve tried it, I have a feeling it’ll become your go-to when you want to impress friends or simply treat yourself. Gather your ingredients, follow these easy steps, and get ready to savor a truly unforgettable twist on classic mac and cheese!

Poblano Smoked Gouda Mac and Cheese Recipe

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4.6 from 26 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Poblano Smoked Gouda Mac and Cheese is a rich and creamy gourmet twist on classic comfort food. Featuring roasted poblano peppers and a blend of smoked gouda, sharp white cheddar, and Parmesan, this dish offers a smoky, cheesy flavor with a hint of spice. Perfect for a satisfying main course, it can be enjoyed stovetop or baked with a crispy panko topping for added texture.

Ingredients

Scale

Macaroni

12 ounces elbow macaroni

Sauce

2 tablespoons unsalted butter
1 tablespoon olive oil
2 medium poblano peppers, roasted, peeled, and chopped
3 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon smoked paprika

Cheese

2 cups shredded smoked gouda cheese
1 cup shredded sharp white cheddar cheese
¼ cup grated Parmesan cheese

Topping and Garnish (Optional)

½ cup panko breadcrumbs
1 tablespoon chopped fresh cilantro

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Instructions

Cook the Pasta: Boil salted water and cook elbow macaroni according to package instructions until al dente. Drain and set aside.
Sauté Poblanos and Garlic: In a large skillet or saucepan, heat butter and olive oil over medium heat. Add chopped roasted poblano peppers and minced garlic, cooking for 2–3 minutes until fragrant.
Make the Roux: Sprinkle in the flour and whisk continuously for 1 minute to form a roux, which will thicken the sauce.
Add Dairy: Slowly whisk in whole milk and heavy cream, stirring constantly until the mixture thickens, about 5 minutes.
Season the Sauce: Add salt, black pepper, and smoked paprika, stirring to combine evenly.
Melt the Cheese: Reduce heat to low and stir in smoked gouda, sharp white cheddar, and Parmesan cheese until fully melted and smooth.
Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce, mixing until the pasta is evenly coated.
Optional Baking: For a baked version, transfer the mac and cheese to a greased baking dish. Sprinkle panko breadcrumbs on top and broil for 2–3 minutes until golden brown.
Garnish and Serve: Sprinkle with chopped fresh cilantro before serving if desired, adding a fresh herbal note.

Notes

To roast poblanos, char them under a broiler or over an open flame on all sides. Place in a covered bowl or sealed bag for 10 minutes to steam, which makes peeling easier.
For extra heat, add a diced jalapeño pepper or a pinch of cayenne pepper to the sauce.
Panko breadcrumbs provide a crunchy topping when baked but can be omitted for stovetop serving.
This recipe can be made ahead; reheat gently on stovetop or in oven with extra milk if needed to loosen the sauce.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Stovetop, Optional Baking
Cuisine: American, Tex-Mex