Description
This Poblano Smoked Gouda Mac and Cheese recipe features tender elbow macaroni enveloped in a rich, creamy sauce made with smoked gouda and sharp cheddar cheeses. Roasted poblano peppers add a subtle smoky heat, making this classic comfort dish luxurious and flavorful. Perfect as a main course or a decadent side, this stovetop mac and cheese is quick to prepare and can be easily adapted for baking.
Ingredients
Scale
Pasta
- 8 oz elbow macaroni or pasta of choice
Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1½ cups milk
- 1 cup heavy cream
- 1 cup shredded smoked gouda cheese
- 1 cup shredded sharp cheddar cheese
Additional Ingredients
- 2 poblano peppers (roasted, peeled, and diced)
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon smoked paprika (optional)
- Chopped cilantro or green onions for garnish (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package directions until al dente. Drain the pasta well and set aside.
- Roast the poblanos: Roast the poblano peppers directly over a gas flame or under the broiler until charred on all sides. Place them in a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove the seeds, and dice the peppers finely.
- Make the roux: In a large saucepan over medium heat, melt the butter. Whisk in the all-purpose flour and cook for 1 to 2 minutes, stirring constantly, until the mixture forms a smooth roux and is lightly golden.
- Prepare the cheese sauce: Gradually whisk in the milk and heavy cream, continuing to stir until the sauce thickens, approximately 5 to 7 minutes. Reduce the heat to low and stir in the shredded smoked gouda and sharp cheddar until fully melted and smooth.
- Season and combine: Add the garlic powder, salt, black pepper, smoked paprika (if using), and the diced roasted poblanos to the cheese sauce. Mix thoroughly to evenly distribute the flavors.
- Toss with pasta and serve: Stir the cooked macaroni into the cheese sauce and toss until every piece is well coated. Serve immediately, garnished with chopped cilantro or green onions if desired.
Notes
- For a baked variation, transfer the mac and cheese to a baking dish, sprinkle with breadcrumbs and extra cheese, then bake at 375°F (190°C) for 15 to 20 minutes until golden and bubbly.
- Add cooked bacon or chorizo to the cheese sauce for an extra savory dimension.
- Poblano peppers can be substituted with roasted jalapeños or Anaheim peppers for different levels of heat.
- Use gluten-free flour and pasta to make this recipe gluten-free.
