If you’re craving a mac and cheese dish that’s bursting with bold flavors and creamy goodness, the Poblano Smoked Gouda Mac and Cheese Recipe is an absolute must-try. This recipe combines smoky, slightly spicy poblano peppers with the rich creaminess of smoked gouda and a blend of sharp cheddars, creating a harmonious, indulgent comfort meal that feels special yet approachable. Whether you’re feeding a crowd or just treating yourself, this dish delivers a complex, satisfying taste that keeps you coming back for more.
Ingredients You’ll Need
The magic of the Poblano Smoked Gouda Mac and Cheese Recipe lies in its simple yet carefully selected ingredients, each playing a key role to achieve the perfect balance of creaminess, smokiness, and just the right kick. From the mellow poblano peppers to the luxurious mascarpone and the aromatic spices, every component elevates the dish’s texture and flavor.
- 4 cups dry small pasta: Choose macaroni elbows, cavatelli, or small shells for the ideal bite and sauce cling.
- 4 poblano peppers: These bring a mild smoky heat and vibrant color that define the dish.
- 6 tablespoons unsalted butter: Adds richness and helps create a smooth roux for the cheese sauce.
- ¼ cup all-purpose flour: The base to thicken the creamy sauce perfectly.
- 2 ¼ cups heavy cream: Supplies luscious creaminess for a velvety texture.
- 2 teaspoons mustard powder: Enhances depth and subtly brightens the cheesy flavor.
- ¼ cup mascarpone cheese: Smooth and silky, it boosts the creaminess without overpowering other cheeses.
- â…“ cup smoked gouda cheese, grated: The star ingredient that gives the recipe its signature smoky flavor.
- â…“ cup aged white cheddar cheese, grated: Adds sharpness and a bit of bite to balance the creaminess.
- â…“ cup sharp cheddar cheese, grated: Offers classic cheesiness and rich tang.
- 1 teaspoon Cajun seasoning: A flavorful blend to warmly spice up the dish.
- ½ teaspoon cayenne pepper: Provides a gentle heat that wakes up your taste buds.
- ½ teaspoon smoked paprika: Amplifies the smoky notes already present from the gouda and poblanos.
- ½ teaspoon black pepper: Freshly cracked for a subtle peppery kick.
- ½ teaspoon kosher salt: Balances all the flavors perfectly.
- ¼ cup panko bread crumbs: Gives a delightful crunchy topping that contrasts the creamy pasta.
How to Make Poblano Smoked Gouda Mac and Cheese Recipe
Step 1: Roast and Prep the Poblanos
Start by roasting the poblano peppers until their skins blister and char. This brings out a smoky depth that’s fundamental to the recipe’s flavor. Once cooled, peel off the skins, remove seeds, and chop the peppers finely. Roasting and prepping the poblanos early unlocks their sweet, earthy taste that perfectly complements the cheeses.
Step 2: Cook the Pasta
Boil the pasta in salted water until al dente—meaning it should still have a bit of bite to it. Drain well and set aside. The pasta texture is important so the sauce clings nicely without becoming mushy later.
Step 3: Make the Cheese Sauce Base
In a large saucepan, melt butter over medium heat. Whisk in the flour to form a blonde roux and cook it gently for about 2 minutes. Slowly add the heavy cream while whisking to avoid lumps. Bring the mixture to a gentle simmer to thicken. This rich sauce base is what transforms ordinary mac and cheese into something truly special.
Step 4: Add Seasonings and Soft Cheeses
Whisk in mustard powder, mascarpone, Cajun seasoning, cayenne, smoked paprika, black pepper, and kosher salt. These spices create layers of flavor that bring warmth and complexity. The mascarpone adds an indulgent silkiness without weighing down the sauce.
Step 5: Incorporate the Cheeses and Poblanos
Gently fold in the grated smoked gouda, aged white cheddar, sharp cheddar, and prepped poblano peppers. Stir until all the cheese melts smoothly into the sauce for that signature creamy, smoky melt. This step is where the Poblano Smoked Gouda Mac and Cheese Recipe really begins to sing.
Step 6: Combine Pasta and Sauce
Pour the cooked pasta into the cheese sauce and stir until every piece is luxuriously coated with that irresistible cheesy goodness. Transfer to a baking dish for the finishing touch.
Step 7: Bake with a Crunchy Topping
Sprinkle panko bread crumbs evenly over the top, then bake in a preheated oven at 350°F (175°C) for about 20 minutes until golden and bubbling. The panko topping adds a satisfying crispiness that contrasts beautifully with the creamy pasta underneath.
How to Serve Poblano Smoked Gouda Mac and Cheese Recipe
Garnishes
For an eye-catching and flavor-boosting touch, sprinkle chopped fresh cilantro or chives on top. A light drizzle of smoky chipotle hot sauce adds a thrilling heat contrast. Adding crispy fried onions or a few slices of pickled jalapeño can also elevate each bite beautifully.
Side Dishes
This Poblano Smoked Gouda Mac and Cheese Recipe pairs wonderfully with crisp green salads or roasted vegetables, which bring a refreshing balance to its rich creaminess. Grilled or roasted chicken also works beautifully to round out the meal for a heartier dinner option.
Creative Ways to Present
Serve this mac and cheese in individual ramekins for a fancy dinner party presentation, or layer it in a casserole with bursts of extra poblano slices for a rustic look. You can even turn it into stuffed bell peppers or a creamy pasta bake topped with avocado slices for a fresh twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover Poblano Smoked Gouda Mac and Cheese Recipe in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making the next-day meal even tastier.
Freezing
You can freeze this dish for up to 2 months by placing it in a freezer-safe container. It’s best to hold off on adding the panko topping before freezing to avoid sogginess; add fresh crumbs and bake when reheating.
Reheating
Reheat gently in the oven at 325°F (160°C) until warmed through, covering with foil to prevent drying out. Alternatively, microwave individual servings with a splash of milk to keep the sauce creamy and smooth.
FAQs
Can I use other types of cheese in this recipe?
Absolutely! While smoked gouda and cheddars are key to the signature flavor, you can experiment with cheeses like fontina or Monterey Jack for a different, yet delicious twist.
How spicy is the Poblano Smoked Gouda Mac and Cheese Recipe?
The heat is mild and smoky thanks to the poblanos and spices. If you want it milder, reduce the cayenne pepper; for extra heat, add fresh jalapeños or hot sauce.
Can I prepare this recipe vegetarian?
Yes! The recipe is naturally vegetarian as written, but just be sure your cheese is made without animal rennet for a fully vegetarian option.
What pasta shape works best for this dish?
Small pasta shapes like elbows, shells, or cavatelli work best because they hold the cheese sauce wonderfully and are easy to eat with a fork or spoon.
Is there a gluten-free version of this recipe?
You can make a gluten-free version by using gluten-free pasta and substituting the all-purpose flour in the roux with a gluten-free flour blend or cornstarch.
Final Thoughts
There’s just something so comforting and exciting about the Poblano Smoked Gouda Mac and Cheese Recipe that makes it a true crowd-pleaser. Its perfect balance of smoky, creamy, and spicy flavors creates an unforgettable experience in every bite. Once you try it, it’s sure to become one of your favorite go-to comfort dishes to make and share with those you love.
Print
Poblano Smoked Gouda Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Poblano Smoked Gouda Mac and Cheese is a rich and creamy twist on a classic comfort dish, featuring smoky poblano peppers and a blend of smoked gouda, aged white cheddar, and sharp cheddar cheeses. The combination of bold spices, creamy mascarpone, and a crispy panko breadcrumb topping delivers a perfect balance of smoky, spicy, and cheesy flavors in every bite.
Ingredients
Pasta
- 4 cups dry small pasta (macaroni elbows, cavatelli, small shells, or your choice)
Peppers
- 4 poblano peppers
Cheese Sauce
- 6 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ¼ cups heavy cream
- 2 teaspoons mustard powder
- ¼ cup mascarpone cheese
- â…“ cup smoked gouda cheese, grated
- â…“ cup aged white cheddar cheese, grated
- â…“ cup sharp cheddar cheese, grated
Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Topping
- ¼ cup panko bread crumbs
Instructions
- Roast the Poblanos: Preheat your oven’s broiler or use a gas stovetop to char the poblano peppers evenly on all sides until the skin is blistered and blackened. Transfer them to a bowl and cover with plastic wrap or a clean kitchen towel to steam for 10 minutes, which makes peeling easier. Peel off the skins, remove seeds, and finely chop the roasted peppers.
- Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package instructions until al dente. Drain and set aside.
- Make the Roux: In a large saucepan or skillet over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes to create a light blonde roux, stirring constantly to avoid browning.
- Add Cream and Spices: Gradually whisk in the heavy cream to the roux until smooth. Stir in mustard powder, Cajun seasoning, cayenne, smoked paprika, black pepper, and kosher salt. Simmer gently, stirring frequently, until the sauce thickens and coats the back of a spoon, about 5 minutes.
- Incorporate Cheeses and Poblanos: Stir in the mascarpone cheese, smoked gouda, aged white cheddar, and sharp cheddar cheeses, allowing them to melt fully into the creamy sauce. Fold in the chopped roasted poblanos for a smoky and slightly spicy kick.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring gently to coat all the pasta evenly.
- Bake with Topping: Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture into a greased baking dish. Sprinkle the panko bread crumbs evenly over the top for a crispy crust. Bake for 15-20 minutes until the topping is golden brown and the cheese sauce is bubbly.
- Serve: Remove from oven and let sit for a few minutes before serving to allow the sauce to thicken slightly. Enjoy your smoky, creamy Poblano Smoked Gouda Mac and Cheese!
Notes
- To control the level of heat, remove all seeds and veins from the poblano peppers before chopping.
- The mascarpone cheese adds extra creaminess, but you can substitute with cream cheese if needed.
- Use freshly grated cheeses for the best melt and flavor.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend and use gluten-free pasta and panko breadcrumbs.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently with a splash of milk to restore creaminess.
