Creamy Poblano Gouda Mac and Cheese Recipe

Ingredients

Gather these vibrant ingredients to create your masterpiece. Each component plays a crucial role in achieving that perfect balance of creamy, cheesy, and subtly spicy goodness.

For the Poblano Peppers:

• 2 large poblano peppers (about 10-12 oz total) – look for firm, glossy peppers with no soft spots. These have a mild heat and a grassy, slightly smoky flavor when roasted.

For the Macaroni and Cheese:

• 1 pound elbow macaroni (or other short pasta shape like cavatappi or shells) – choose a pasta that holds sauce well.
• 4 tablespoons unsalted butter – provides a rich base for the sauce.
• 1/2 cup finely chopped yellow onion – adds a subtle sweetness and depth.
• 2 cloves garlic, minced – essential for aromatic flavor.
• 1/4 cup all-purpose flour – to create a roux for thickening the cheese sauce.
• 3 cups whole milk, warmed – whole milk creates the creamiest sauce. You can substitute with 2% milk, but it might be slightly less rich.
• 1/2 teaspoon smoked paprika – enhances the smoky notes from the poblanos.
• 1/4 teaspoon cayenne pepper (optional, for extra heat) – adjust to your spice preference.
• Salt and freshly ground black pepper to taste – essential for bringing out all the flavors.
• 8 ounces shredded Gouda cheese – a semi-hard, nutty, and slightly smoky cheese that melts beautifully. Use good quality cheese for the best flavor.
• 4 ounces shredded sharp cheddar cheese – adds a classic tang and helps with meltability.

Optional Toppings:

• 1/2 cup panko breadcrumbs, toasted – for a delightful crunchy contrast.
• Extra chopped fresh cilantro or parsley for garnish.

Timing Breakdown

This recipe is designed for maximum flavor with efficient timing. Let’s see how it stacks up:

As you can see, this recipe is right in line with typical mac and cheese preparation times, but offers a significant upgrade in flavor complexity.

Roast and Prep the Poblano Peppers

Step 1: Get those Poblanos Ready

First things first, let’s tame those poblano peppers. You have a few options here, but my favorite is roasting them directly over a gas flame or under the broiler. Place the whole poblano peppers directly over a gas burner on medium-high heat, turning them frequently with tongs until the skin is blackened and blistered all over, about 5-8 minutes. Alternatively, you can place them on a baking sheet under a hot broiler, turning them every few minutes until charred. The goal is to char the skin, not cook the pepper through.

Step 2: Steam and Peel

Once beautifully charred, immediately transfer the hot peppers to a bowl and cover it tightly with plastic wrap or place them in a paper bag and seal it. Let them steam for about 10-15 minutes. This steaming process loosens the skins, making them super easy to peel off. Once cooled enough to handle, gently scrape off the blackened skin with your fingers or a small knife. Don’t worry if you miss a tiny bit; it won’t affect the flavor. Remove the stem, seeds, and membranes. Finely dice the roasted poblano flesh and set aside. You should have about 1 to 1.5 cups of diced roasted poblano.

Make the Creamy Cheese Sauce

Step 3: Build the Flavor Base

In a large pot or Dutch oven, melt the 4 tablespoons of butter over medium heat. Add the finely chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. You’re not looking for browning here, just tenderness. Stir in the minced garlic and cook for about 1 minute more until fragrant, being careful not to burn it.

Step 4: Whisk in the Flour

Sprinkle the 1/4 cup of all-purpose flour over the onions and garlic. Whisk constantly for about 1 to 2 minutes to cook out the raw flour taste and form a smooth paste, known as a roux. This roux will thicken your cheese sauce beautifully.

Step 5: Gradually Add Milk and Seasonings

Slowly pour in the warmed milk, whisking continuously to prevent lumps. Continue to whisk until the sauce is smooth and begins to thicken. Bring the mixture to a gentle simmer, then reduce the heat to low. Stir in the smoked paprika and cayenne pepper (if using). Season generously with salt and freshly ground black pepper. Remember that cheese can be salty, so start with about 1 teaspoon of salt and a good pinch of pepper, and you can always adjust later.

Step 6: Melt the Cheeses

Remove the pot from the heat briefly. Add the shredded Gouda and sharp cheddar cheeses, a handful at a time, stirring until each addition is melted before adding more. This prevents the cheese from clumping and ensures a silky smooth sauce. Once all the cheese is melted and the sauce is luxuriously smooth, stir in the finely diced roasted poblano peppers. Taste and adjust seasoning if needed. The sauce should be thick enough to coat the back of a spoon.

Cook the Pasta

Step 7: Get Your Macaroni Ready

While you’re making the sauce, bring a large pot of salted water to a rolling boil. Add the 1 pound of elbow macaroni (or your chosen pasta shape) and cook according to package directions until al dente. It’s crucial not to overcook the pasta since it will continue to cook slightly when combined with the hot sauce and baked. Drain the pasta thoroughly in a colander, but do not rinse it.

Combine and Bake (Optional but Recommended!)

Step 8: Marry the Pasta and Sauce

Add the drained, cooked pasta directly into the pot with the creamy poblano Gouda cheese sauce. Gently stir until every piece of pasta is coated in the luscious sauce. The pasta will absorb some of the sauce, so don’t be afraid if it looks very saucy at this stage.

Step 9: Prepare for Baking

If you desire a crispy topping and an overall beautifully baked finish, preheat your oven to 375°F (190°C). Pour the mac and cheese mixture into a greased 9×13 inch baking dish. If you’re adding a crunchy topping, sprinkle the toasted panko breadcrumbs evenly over the top. You can also add a little extra shredded cheese if you like.

Step 10: Bake Until Bubbly

Bake for 15-20 minutes, or until the mac and cheese is heated through, bubbly around the edges, and the breadcrumb topping (if used) is golden brown. Let it rest for about 5 minutes before serving to allow the sauce to set slightly.

Nutritional Information

(Note: Nutritional values are estimates and can vary based on ingredients used.)

• Calories: Approximately 550-700 kcal per serving (depending on serving size and toppings)
• Protein: 20-25g
• Fat: 30-40g
• Carbohydrates: 50-60g

Healthier Alternatives

While this recipe is a decadent treat, here are some swaps to make it a bit lighter without sacrificing too much flavor:

• Pasta: Use whole wheat pasta or lentil/chickpea pasta for added fiber and protein.
• Milk: Substitute 1% or 2% milk for whole milk. A small amount of unsweetened almond milk can also be used, but will result in a thinner sauce, requiring more cheese or a touch more roux.
• Cheese: Reduce the total amount of cheese slightly, or use a combination of full-fat and reduced-fat cheeses. A sprinkle of nutritional yeast can add a cheesy flavor boost with fewer calories.
• Fat: Use a little less butter in the roux, or opt for a lighter cooking spray on the baking dish.
• Veggies: Load up on more roasted poblano peppers or add other roasted vegetables like bell peppers, zucchini, or cauliflower to increase volume and nutrients.

Serving Suggestions

This rich mac and cheese is a meal in itself, but it also pairs wonderfully with:

• A crisp green salad with a light vinaigrette to cut through the richness.
• Grilled chicken or shrimp for added protein.
• Cornbread or crusty bread for soaking up any extra sauce.
• Serve as a side dish for barbecue, roasted meats, or holiday meals.

Common Mistakes to Avoid

• Overcooking the Pasta: Remember it cooks further in the sauce and oven. Aim for al dente.
• Not Toasting the Roux: Cooking the flour and butter for a minute or two removes the pasty taste.
• Burning the Garlic: Add garlic towards the end of sautéing onions; it cooks quickly.
• Adding Cheese When Sauce is Too Hot: This can make the cheese sauce greasy or grainy. Melt cheese off the heat.
• Using Pre-shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can affect meltability and texture. Shred your own for the smoothest sauce.

Storing and Reheating Tips

Leftovers are a gift!

• To Store: Let the mac and cheese cool completely. Store in an airtight container in the refrigerator for up to 3-4 days.
• To Reheat (Stovetop): Gently reheat in a saucepan over low heat, adding a splash of milk or cream to loosen the sauce as needed.
• To Reheat (Oven): Transfer to an oven-safe dish, cover with foil, and bake at 300°F (150°C) until heated through. Uncover for the last few minutes if you want to crisp the top.
• To Reheat (Microwave): Scoop a serving into a microwave-safe dish, cover loosely, and heat on medium power in 30-second intervals until warm, stirring in between. You may need to stir in a little milk or water to revive the sauce.

Conclusion

This Creamy Poblano Gouda Mac and Cheese is more than just a recipe; it’s an experience. It takes a beloved classic and infuses it with sophisticated, smoky flavors that are both comforting and exciting. Whether you’re looking for a new go-to weeknight dinner or a show-stopping side dish for a gathering, this mac and cheese is sure to become a favorite. Don’t be afraid to customize it with your favorite cheeses or spice levels! Give this recipe a try and let us know what you think in the comments below!

Frequently Asked Questions

Creamy Poblano Gouda Mac and Cheese Recipe

Print Recipe

This Poblano Gouda Mac and Cheese recipe is a delightful blend of comforting textures and bold flavors that is sure to impress anyone at your dinner table.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 12 ozelbow macaroni
• 2poblano peppers, roasted and peeled
• 2 tbspunsalted butter
• 2 tbspall-purpose flour
• 2 cupswhole milk
• 1 cupheavy cream
• 2 cupsshredded Gouda cheese
• 1/2 cupgrated Parmesan cheese
• 1 tspgarlic powder
• 1/2 tspsmoked paprika
• Salt and pepper, to taste
• Optional: Chopped fresh cilantro for garnish

Instructions

1. Start your journey by roasting the poblano peppers over an open flame or under the broiler. Keep them on the heat until the skins are evenly charred.
2. Next, take a large pot of salted water and bring it to a rolling boil. Add the elbow macaroni and cook it according to the package instructions until al dente.
3. In a medium saucepan, begin melting the unsalted butter over medium heat. Once melted, add the flour and stir continuously for 1-2 minutes until the mixture becomes a light golden roux.
4. Now for the best part! Stir the chopped poblano peppers into the cheese sauce, and then add the cooked macaroni.
5. Transfer the mac and cheese to a greased 9×13 inch baking dish, making sure to spread it evenly. Pop it in a preheated oven at 375°F and bake for about 15-20 minutes or until golden and bubbling.

Notes

For a creamier texture, feel free to add more cheese or cream based on your preference. Don’t skip roasting the poblano peppers, as this step is key to capturing the smoky flavor.

Nutrition

• Calories: Approximately 600 per serving
• Protein: 22 g