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
Scale
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.
