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Roasted Poblano and Smoked Gouda Mac and Cheese Recipe
Ash Tyrrell

Roasted Poblano and Smoked Gouda Mac and Cheese Recipe

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. I let it rest for 5 minutes so the sauce settles before serving. That first cheesy, smoky bite always makes me smile.

Notes

  • 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.