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Poblano Smoked Gouda Mac and Cheese Recipe
Ash Tyrrell

Poblano Smoked Gouda Mac and Cheese Recipe

I recently made this Poblano Smoked Gouda Mac and Cheese, 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.
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Total Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.