This rich and creamy Poblano Smoked Gouda Mac and Cheese is a decadent twist on the classic comfort food. Roasted poblano peppers add a smoky, slightly spicy flavor, perfectly complemented by a blend of smoked gouda, cheddar cheeses, and mascarpone for extra creaminess. With a touch of Cajun seasoning and a crispy panko topping, this mac and cheese offers layers of flavor and texture that will have everyone coming back for seconds. It’s the perfect dish for cozy nights or special gatherings.
Ingredients:
For the Mac and Cheese:
- 4 cups Dry small pasta (macaroni, cavatelli, small shells, or your preferred pasta shape)
- 4 Poblano peppers
- 6 tbsp Unsalted butter
- ¼ cup All-purpose flour
- 2 ¼ cups Heavy cream
- 2 tsp Mustard powder
- ¼ cup Mascarpone cheese
- ⅓ cup Smoked gouda cheese, shredded
- ⅓ cup Aged white cheddar cheese, shredded
- ⅓ cup Sharp cheddar cheese, shredded
- 1 tsp Cajun seasoning (store-bought or homemade)
- ½ tsp Cayenne pepper
- ½ tsp Smoked paprika
- ½ tsp Black pepper
- ½ tsp Kosher salt
- ¼ cup Panko bread crumbs
Instructions:
- Roast the Poblano Peppers: Preheat your oven’s broiler to high. Place the poblano peppers on a baking sheet and broil them for 6-8 minutes, turning occasionally until all sides are charred and blistered.Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a lid. Allow the peppers to steam for approximately 10 minutes, then carefully remove the skins, scoop out the seeds, and chop them into small pieces.
- Cook the Pasta: In a large pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes to make a roux, ensuring it doesn’t burn.Gradually pour in the heavy cream while whisking to combine. Let the mixture simmer for 3-5 minutes, stirring occasionally until it thickens.Add the mustard powder, mascarpone cheese, smoked gouda, aged white cheddar, and sharp cheddar. Stir until the cheeses are melted and the sauce is smooth.Stir in the roasted poblano peppers, Cajun seasoning, cayenne, smoked paprika, black pepper, and kosher salt. Continue stirring until everything is well incorporated.
- Combine the Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring to ensure every piece is coated with the rich, creamy sauce.
- Prepare the Panko Topping: In a small bowl, mix the panko bread crumbs with a drizzle of melted butter (optional) to give it a golden, crunchy texture when baked.
- Bake the Mac and Cheese: Preheat your oven to 350°F (175°C). Pour the macaroni and cheese into a greased baking dish, and evenly distribute the panko breadcrumbs on top. Bake for 20-25 minutes, or until the top is golden brown and bubbling.
- Serve: Remove from the oven and let the mac and cheese cool slightly before serving. Garnish with fresh herbs if desired.
Conclusion:
This Poblano Smoked Gouda Mac and Cheese is a delicious blend of smoky, spicy, and creamy flavors that will elevate your traditional mac and cheese experience. The combination of roasted poblano peppers and a trio of cheeses creates a unique depth of flavor, while the crispy panko topping adds the perfect crunch. It’s an irresistible comfort dish that will easily become a family favorite!
Poblano Smoked Gouda Mac and Cheese
This creamy Poblano Smoked Gouda Mac and Cheesefeatures roasted poblano peppers and a flavorful cheese blend, including smokedgouda, aged white cheddar, and mascarpone. Topped with crispy pankobreadcrumbs, it’s a smoky, spicy twist on classic mac and cheese.
Ingredients
- 4 cups Dry small pasta macaroni, cavatelli, small shells, or your preferred pasta shape
- 4 Poblano peppers
- 6 tbsp Unsalted butter
- ¼ cup All-purpose flour
- 2 ¼ cups Heavy cream
- 2 tsp Mustard powder
- ¼ cup Mascarpone cheese
- ⅓ cup Smoked gouda cheese shredded
- ⅓ cup Aged white cheddar cheese shredded
- ⅓ cup Sharp cheddar cheese shredded
- 1 tsp Cajun seasoning store-bought or homemade
- ½ tsp Cayenne pepper
- ½ tsp Smoked paprika
- ½ tsp Black pepper
- ½ tsp Kosher salt
- ¼ cup Panko bread crumbs
Instructions
- Roast the Poblano Peppers: Preheat your oven’s broiler to high. Place the poblano peppers on a baking sheet and broil them for 6-8 minutes, turning occasionally until all sides are charred and blistered. Once roasted, transfer the peppers to a bowl and cover with plastic wrap or a lid. Allow the peppers to steam for approximately 10 minutes, then carefully remove the skins, scoop out the seeds, and chop them into small pieces.
- Cook the Pasta: In a large pot, cook the pasta according to the package instructions until al dente. Drain and set aside.
- Make the Cheese Sauce: In a large saucepan, melt the butter over medium heat. Add the flour and whisk continuously for 2-3 minutes to make a roux, ensuring it doesn’t burn. Gradually pour in the heavy cream while whisking to combine. Let the mixture simmer for 3-5 minutes, stirring occasionally until it thickens. Add the mustard powder, mascarpone cheese, smoked gouda, aged white cheddar, and sharp cheddar. Stir until the cheeses are melted and the sauce is smooth. Stir in the roasted poblano peppers, Cajun seasoning, cayenne, smoked paprika, black pepper, and kosher salt. Continue stirring until everything is well incorporated.
- Combine the Pasta and Sauce: Add the cooked pasta to the cheese sauce, stirring to ensure every piece is coated with the rich, creamy sauce.
- Prepare the Panko Topping: In a small bowl, mix the panko bread crumbs with a drizzle of melted butter (optional) to give it a golden, crunchy texture when baked.
- Bake the Mac and Cheese: Preheat your oven to 350°F (175°C). Pour the macaroni and cheese into a greased baking dish, and evenly distribute the panko breadcrumbs on top. Bake for 20-25 minutes, or until the top is golden brown and bubbling.
- Serve: Remove from the oven and let the mac and cheese cool slightly before serving. Garnish with fresh herbs if desired.