Description
Indulge in the creamy comfort of this Poblano Smoked Gouda Mac and Cheese, a delightful twist on the classic dish with the subtle heat of poblanos and the rich flavor of smoked gouda.
Ingredients
Scale
Mac and Cheese:
- 12 ounces elbow macaroni
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 medium poblano peppers, roasted, peeled, and chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon cayenne pepper (optional)
- 1 1/2 cups shredded smoked gouda cheese
- 1 cup shredded sharp white cheddar cheese
- 1/4 cup grated Parmesan cheese
Optional Toppings:
- Chopped cilantro
- Breadcrumbs
- Extra roasted poblanos
Instructions
- Cook the macaroni in salted water until al dente. Drain and set aside.
- In a skillet, heat butter and olive oil. Add poblano peppers and garlic, cook until fragrant.
- Stir in flour to form a roux. Whisk in milk and cream until thickened.
- Season with salt, pepper, smoked paprika, and cayenne. Stir in cheeses until melted.
- Add cooked pasta, stir to coat in sauce. Serve hot, topped with cilantro or breadcrumbs.
Notes
- For a baked version, transfer to a greased baking dish, top with breadcrumbs, and bake at 375°F for 15–20 minutes until golden and bubbly.
- Poblanos can be roasted over a gas flame, under the broiler, or on a grill.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 5g
- Sodium: 390mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 75mg
