Description
This Poblano Smoked Gouda Mac and Cheese is a creamy, smoky twist on the classic comfort food. Featuring roasted poblano peppers, a blend of smoked Gouda, aged white cheddar, and sharp cheddar cheeses, combined with a rich mascarpone-infused cheese sauce, this dish offers bold and spicy flavors balanced by a crunchy panko breadcrumb topping. Perfect for a satisfying family dinner or special occasion, this mac and cheese recipe serves 6 to 8 people and delivers a deliciously unique take on a beloved favorite.
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
- Prepare the Pasta: Bring a large pot of salted water to a boil. Add the dry pasta and cook according to package instructions until al dente. Drain and set aside.
- Roast the Poblano Peppers: Place the poblano peppers over an open flame on a gas stove or under the broiler until the skins are charred and blistered. Transfer to a bowl and cover with plastic wrap to steam for 10 minutes. Peel off the skins, remove stems and seeds, and finely chop the roasted poblanos.
- Make the Roux: In a large saucepan or skillet, melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook, whisking constantly, for about 2 minutes until the mixture is bubbly and lightly golden, ensuring the raw flour taste is gone.
- Prepare the Cheese Sauce: Gradually whisk in the heavy cream, continuing to whisk until the mixture is smooth and begins to thicken. Stir in mustard powder, mascarpone cheese, smoked gouda, aged white cheddar, and sharp cheddar cheeses. Stir constantly until all the cheeses have melted and the sauce is creamy.
- Add Seasonings and Poblanos: Mix in the chopped roasted poblano peppers along with Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and kosher salt. Adjust seasoning to taste, stirring well to combine all flavors.
- Combine Pasta and Sauce: Add the cooked pasta to the cheese sauce and stir gently to coat all the pasta evenly with the sauce.
- Prepare the Topping and Bake: Transfer the mac and cheese mixture to a baking dish. Sprinkle the panko bread crumbs evenly over the top to create a crunchy crust. Bake in a preheated oven at 350°F (175°C) for about 20-30 minutes, until the top is golden and bubbly.
- Serve: Remove from the oven and let it cool for a few minutes before serving warm. Enjoy the smoky, spicy, and creamy flavors of this decadent mac and cheese.
Notes
- To roast poblanos without a gas stove, you can char them under a broiler or on a grill.
- For a smoother sauce, grate your cheeses finely and use room temperature ingredients.
- You can substitute half and half for heavy cream for a lighter version, though the sauce will be less rich.
- Adjust the cayenne pepper and Cajun seasoning depending on your preferred spice level.
- To make it gluten-free, substitute all-purpose flour with gluten-free flour blend and use gluten-free pasta and panko breadcrumbs.
