Introduction

When I first made this roasted poblano and smoked gouda mac and cheese, I couldn’t believe how good it turned out. The smoky, slightly spicy flavor of the poblanos mixed perfectly with the creamy, melty cheese sauce.

It felt like comfort food but with a gourmet twist that made me feel like a pro in my own kitchen. I loved how the crispy topping balanced the creamy pasta underneath.

Honestly, it’s the kind of dish that makes everyone think you spent hours perfecting it, when it’s actually pretty simple. Every time I make it, I get excited to see that golden crust come out of the oven.

Roasted Poblano and Smoked Gouda Mac and Cheese Recipe

Ingredients

Here’s what you’ll need to bring this creamy, smoky pasta to life.

12 oz dry pasta (elbow macaroni works great; cook until just shy of al dente for perfect texture)
3 poblano peppers (fresh works best—avoid canned or pre-roasted for maximum flavor)
4 tbsp unsalted butter (adds richness to the sauce)
3 tbsp all-purpose flour (helps thicken the cheese sauce)
2 cups heavy cream (makes the sauce extra creamy; avoid milk for best results)
1 tsp mustard powder (boosts the cheese flavor)
4 oz mascarpone cheese (adds smooth, rich creaminess)
6 oz smoked gouda cheese, freshly grated (freshly grating helps it melt perfectly)
4 oz aged white cheddar cheese, freshly grated (sharpness balances the smoky notes)
4 oz sharp cheddar cheese, freshly grated (adds a tangy bite)
1 tsp Cajun seasoning (adds depth and spice)
1/4 tsp cayenne pepper (optional, for more heat)
1/2 tsp smoked paprika (enhances the roasted flavor)
1/2 tsp black pepper (freshly cracked is best)
1 tsp kosher salt (adjust to taste)
1 cup panko breadcrumbs (for that crispy golden topping)

Note: This recipe makes about 6 generous servings.

Variations

This recipe is flexible, so you can make it fit your taste and dietary needs.

Spicier version – Swap poblanos for jalapeños or add extra cayenne.
Milder version – Use roasted red bell peppers instead of poblanos.
Different cheeses – Try gruyère or fontina for a different flavor profile.
Gluten-free option – Use gluten-free pasta, flour, and breadcrumbs.
Protein boost – Add cooked bacon, shredded chicken, or smoked sausage.

Cooking Time

Prep Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour

Equipment You Need

Baking sheet – For roasting the poblano peppers evenly.
Large pot – To cook the pasta and prepare the cheese sauce.
Whisk – For creating a lump-free, smooth sauce.
Baking dish – For assembling and baking the mac and cheese.

How to Make Roasted Poblano and Smoked Gouda Mac and Cheese?

Turning basic mac and cheese into something gourmet is easier than you think. Here’s how I do it every time.

Roast the Poblanos

I start by placing fresh poblano peppers on a baking sheet, skin-side up, and broiling them for 6–10 minutes until the skins blister and char. Once roasted, I pop them into a sealed plastic bag for 5 minutes to steam, making the skins easy to peel. Then, I dice them and set them aside.

Cook the Pasta

I boil my pasta in salted water for about 75% of the recommended cooking time. This way, it finishes cooking in the oven and absorbs the sauce better. After draining, I drizzle a little olive oil on it to keep it from sticking.

Make the Cheese Sauce

In the same pot, I melt butter over medium heat and whisk in flour to form a roux. I slowly add heavy cream, whisking constantly until smooth and slightly thickened. Then I stir in mustard powder, mascarpone, gouda, white cheddar, and sharp cheddar until the sauce is creamy. I mix in the roasted poblanos, Cajun seasoning, cayenne, smoked paprika, salt, and black pepper.

Assemble and Bake

I combine the pasta and cheese sauce, then pour it all into a greased baking dish. I sprinkle panko breadcrumbs evenly on top for crunch. It bakes at 350°F for 15–20 minutes until bubbly, then I broil it for 2–3 minutes to get that perfect golden crust.

Serve and Enjoy

I let it rest for 5 minutes so the sauce settles before serving. That first cheesy, smoky bite always makes me smile.

Additional Tips for Making This Recipe Better

Here’s what I’ve learned from making this recipe more than once.

Always grate your cheese fresh for the best melting texture.
Don’t overcook the pasta—it keeps its bite after baking.
Taste the sauce before baking and adjust seasoning.
For extra crunch, toast the panko in butter before sprinkling on top.

How to Serve Roasted Poblano and Smoked Gouda Mac and Cheese?

This dish is versatile enough to shine as a main or side. I love garnishing it with fresh chopped cilantro or green onions for color. It pairs beautifully with roasted meats like chicken, beef, or pork. A glass of Chardonnay or a crisp Rosé makes the flavors pop even more.

Nutritional Information

One serving of this indulgent dish provides:

Calories: 413
Protein: 13g
Carbohydrates: 47g
Fat: 19g

Make Ahead and Storage

Make Ahead

I sometimes prepare it up to the baking stage, cover it, and refrigerate it for up to 3 days. I let it come to room temperature before baking to ensure even cooking.

Storage

Leftovers go into an airtight container in the fridge for up to 5 days. I reheat them in the oven, covered with foil, at 350°F so the sauce stays creamy.

Freezing

While it can be frozen, I prefer making it fresh since the cream sauce can separate. If freezing, wrap tightly and store for up to 1 month.

Why You’ll Love This Recipe

This isn’t just another mac and cheese—it’s a flavor-packed, crowd-pleasing masterpiece.

Smoky, cheesy goodness – The mix of roasted poblanos and smoked gouda gives every bite depth and richness.
Comfort food with a twist – Creamy, cheesy pasta made even better with spice and crunch.
Customizable – Easily adjust heat, cheese blends, or add proteins to make it your own.
Perfect for any occasion – Works just as well for weeknights as it does for holiday feasts.
Crispy topping – The buttery panko crust makes it irresistible.

Ash Tyrrell