Description
This Poblano Gouda Mac and Cheese recipe is a delightful blend of comforting textures and bold flavors that is sure to impress anyone at your dinner table.
Ingredients
Scale
- 12 oz elbow macaroni
- 2 poblano peppers, roasted and peeled
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Gouda cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional: Chopped fresh cilantro for garnish
Instructions
- Start your journey by roasting the poblano peppers over an open flame or under the broiler. Keep them on the heat until the skins are evenly charred.
- Next, take a large pot of salted water and bring it to a rolling boil. Add the elbow macaroni and cook it according to the package instructions until al dente.
- In a medium saucepan, begin melting the unsalted butter over medium heat. Once melted, add the flour and stir continuously for 1-2 minutes until the mixture becomes a light golden roux.
- Now for the best part! Stir the chopped poblano peppers into the cheese sauce, and then add the cooked macaroni.
- Transfer the mac and cheese to a greased 9×13 inch baking dish, making sure to spread it evenly. Pop it in a preheated oven at 375°F and bake for about 15-20 minutes or until golden and bubbling.
Notes
For a creamier texture, feel free to add more cheese or cream based on your preference. Don’t skip roasting the poblano peppers, as this step is key to capturing the smoky flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
Nutrition
- Calories: Approximately 600 per serving
- Sodium: 750 mg
- Protein: 22 g