Creamy Poblano Gouda Mac and Cheese 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.
Ingredients
Scale
- 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
- 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.
- 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.
- 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.
- Now for the best part! Stir the chopped poblano peppers into the cheese sauce, and then add the cooked macaroni.
- 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