I recently made this Poblano Smoked Gouda Mac and Cheese Recipe, and wow, it was a total game-changer. The creamy, smoky, and slightly spicy flavors immediately won me over. Every bite felt indulgent yet perfectly balanced. I love that it works as a side dish or a main course for any meal.
Honestly, it’s comfort food at its finest, and I can’t wait to share it with you. Just like trying a fun twist in desserts, such as a Gingerbread Cupcakes Recipe, experimenting with flavors in savory dishes can be just as exciting.
Ingredients
Here’s everything you need for this cheesy masterpiece, along with my tips to make it shine:
- Dry pasta (elbow macaroni, small shells, or cavatelli) – I prefer fresh grating for even texture.
- Poblano peppers (4 whole) – Roast them for a smoky flavor and mild heat.
- Unsalted butter (4 tbsp) – Allows better control over seasoning.
- All-purpose flour (1/4 cup) – For a smooth roux that thickens the sauce perfectly.
- Heavy cream (2 cups) – Essential for rich, creamy cheese sauce.
- Mustard powder (1 tsp) – A subtle acidity enhances the cheesy flavor without tasting like mustard.
- Mascarpone (4 oz) – Gives ultra-creamy consistency to the sauce.
- Smoked Gouda (1 ½ cups shredded) – Adds a smooth melt and smoky depth.
- Aged white cheddar (1 cup shredded) – Provides a rich, tangy flavor.
- Sharp cheddar (1 cup shredded) – Classic cheese punch for balance.
- Cajun seasoning (1 tsp) – Optional, but adds a touch of warm spice.
- Cayenne pepper (1/4 tsp) – Enhances heat slightly.
- Smoked paprika (1 tsp) – Compliments the smoked Gouda and roasted poblanos.
- Black pepper (to taste) – Freshly ground is best.
- Kosher salt (to taste) – Adjust depending on butter and cheese.
- Panko breadcrumbs (1 cup) – For a crunchy topping that bakes golden.
Note: several servings
Variations
If you want to tweak the recipe:
- Dairy-free: Swap cheeses for vegan alternatives and use coconut or oat cream.
- Less spicy: Reduce poblanos to 1-2 and skip cayenne.
- Extra flavor: Add caramelized onions or roasted garlic for depth.
- Creamier option: Mix in cream cheese or extra mascarpone. You can also enjoy similar festive inspiration from an Easy Reindeer Cupcakes Recipe for fun holiday-themed twists.
Cooking Time
- Prep Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
Equipment You Need
- Large pot – For boiling pasta.
- Skillet or sauté pan – To roast poblanos and cook sauce.
- Baking dish – To bake and finish the mac and cheese.
- Whisk – Helps achieve smooth, lump-free sauce.
- Grater – Freshly grate all cheeses for best melt.
How to Make Poblano Smoked Gouda Mac and Cheese
Roast the Poblanos
I start by roasting the poblano peppers over high heat or under a broiler until skins blacken. After cooling, I peel, seed, and dice them into bite-sized pieces for the mac.
Cook the Pasta
I boil pasta in salted water until al dente, then drain and set aside. A quick tip: slightly undercook, so it doesn’t get mushy when baked.
Prepare the Cheese Sauce
Melt butter in a skillet, whisk in flour to make a roux, and cook for a minute. Slowly add cream, then mascarpone, and stir in the cheeses and seasonings until smooth.
Combine and Bake
Mix the cooked pasta and roasted poblanos into the cheese sauce. Transfer to a greased baking dish, sprinkle panko breadcrumbs on top, and bake at 375°F (190°C) until golden and bubbly.
Additional Tips for Making this Recipe Better
- I always roast poblanos directly on a flame for a smoky flavor that canned peppers can’t match.
- I grate all cheeses fresh; pre-shredded cheese can contain anti-caking agents that prevent smooth melting.
- I like to let the mac cool slightly before serving; it thickens just enough to hold together beautifully.
- A pinch of cayenne goes a long way—don’t skip it if you love subtle heat.
How to Serve Poblano Smoked Gouda Mac and Cheese
This mac and cheese looks gorgeous straight from the oven. I serve it in the baking dish or scoop onto plates, garnished with fresh parsley or extra roasted poblano slices. Pair with grilled chicken, steak, or a crisp salad to balance richness. For a fun twist, drizzle a little smoked paprika oil on top for color and flavor.
Nutritional Information
Here’s a snapshot of what each serving roughly contains:
- Calories: 450-500 per serving
- Protein: 18g
- Carbohydrates: 40g
- Fat: 25g
Make Ahead and Storage
Refrigerating: Store leftovers in an airtight container for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes to regain creaminess.
Freezing: You can freeze baked mac in portions for 2-3 months. Thaw overnight in the fridge before reheating.
Reheating: Add a splash of cream or milk while reheating to maintain the creamy texture.
Why You’ll Love This Recipe
This Poblano Smoked Gouda Mac and Cheese is truly irresistible:
- It’s creamy, cheesy, and comforting—perfect for cozy nights in.
- Versatile enough as a side dish or a main course.
- Easy to customize with different cheeses or spice levels.
- The roasted poblanos add a smoky, slightly spicy twist.
- Make-ahead friendly for busy weeknights or meal prep.
With its rich flavor and comforting texture, this recipe has quickly become one of my favorites. Whether you’re a cheese lover or just looking for a way to elevate classic mac and cheese, this version won’t disappoint.
Poblano Smoked Gouda Mac and Cheese Recipe
Ingredients
Method
- I start by roasting the poblano peppers over high heat or under a broiler until skins blacken. After cooling, I peel, seed, and dice them into bite-sized pieces for the mac.
- I boil pasta in salted water until al dente, then drain and set aside. A quick tip: slightly undercook, so it doesn’t get mushy when baked.
- Melt butter in a skillet, whisk in flour to make a roux, and cook for a minute. Slowly add cream, then mascarpone, and stir in the cheeses and seasonings until smooth.
- Mix the cooked pasta and roasted poblanos into the cheese sauce. Transfer to a greased baking dish, sprinkle panko breadcrumbs on top, and bake at 375°F (190°C) until golden and bubbly.
Notes
- I always roast poblanos directly on a flame for a smoky flavor that canned peppers can’t match.
- I grate all cheeses fresh; pre-shredded cheese can contain anti-caking agents that prevent smooth melting.
- I like to let the mac cool slightly before serving; it thickens just enough to hold together beautifully.
- A pinch of cayenne goes a long way—don’t skip it if you love subtle heat.
