Description
Poblano smoked gouda mac and cheese brings comfort and bold southwestern flavors to classic pasta. Rich cheese sauce and roasted peppers create a memorable dish that satisfies deep cravings for hearty, delicious comfort food.
Ingredients
Scale
Main Ingredients:
- 4 poblano peppers
- 4 cups small pasta
- 1/3 cup smoked gouda cheese
- 1/3 cup aged white cheddar cheese
- 1/3 cup sharp cheddar cheese
- 1/4 cup mascarpone cheese
- 2 1/4 cups heavy cream
Cheese and Sauce Ingredients:
- 6 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1/4 cup panko breadcrumbs
- 2 teaspoons mustard powder
Spices and Seasonings:
- 1 teaspoon Cajun seasoning
- 1/2 teaspoon cayenne
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Instructions
- Position oven rack near broiler and place poblano peppers skin-side up. Char peppers until skin turns completely black and blistered, approximately 5-7 minutes.
- Transfer roasted peppers to sealed plastic bag and allow to steam for 10 minutes. Carefully peel off charred skin and slice peppers into thin strips.
- Fill large pot with salted water and bring to rolling boil. Cook pasta for approximately 6-7 minutes, ensuring pasta remains slightly firm and underdone.
- In separate saucepan, melt butter over medium heat. Gradually whisk in flour, stirring continuously until mixture turns golden and releases nutty aroma, about 3-4 minutes.
- Slowly incorporate cream and mustard powder into roux, whisking constantly to prevent lumps. Continue cooking until sauce thickens and coats back of spoon.
- Reduce heat and gradually fold in smoked gouda and additional cheeses. Stir until completely melted and sauce appears smooth and glossy.
- Incorporate roasted poblano strips and seasonings into cheese sauce. Mix thoroughly to distribute flavors evenly.
- Drain pasta and fold into cheese mixture, ensuring each noodle is well coated. Transfer to greased baking dish and sprinkle breadcrumbs across top.
- Bake in preheated 350°F oven for 15-18 minutes. Finish under broiler for 2-3 minutes until breadcrumbs turn golden brown and crispy.
Notes
- Roast poblanos carefully to avoid burning, ensuring even char for easy skin removal.
- Undercook pasta slightly to prevent mushiness during final baking stage.
- Create smooth sauce by whisking gradually and maintaining consistent medium heat.
- Use freshly grated cheese for superior melting and creamier texture.
- Prep Time: 35 minutes
- Cook Time: 20 minutes
- Category: Dinner, Snacks
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 600
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 63 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 80 mg