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
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
Nutrition
- Serving Size: 1 cup
- Calories: 510
- Sugar: 5g
- Sodium: 470mg
- Fat: 29g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 85mg
