Description
This Poblano Smoked Gouda Mac and Cheese is a creamy, smoky twist on the classic comfort dish. Featuring roasted poblano peppers blended into a rich cheese sauce with smoked gouda and three types of cheddar, this mac and cheese offers a flavorful, slightly spicy kick. Topped with crispy panko breadcrumbs for an irresistible crunch, it’s perfect for family dinners or entertaining guests.
Ingredients
Scale
Pasta
- 4 cups dry small pasta (macaroni elbows, cavatelli, small shells, or your choice)
Peppers
- 4 poblano peppers
Cheese Sauce
- 6 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ¼ cups heavy cream
- 2 teaspoons mustard powder
- ¼ cup mascarpone cheese
- â…“ cup smoked gouda cheese, grated
- â…“ cup aged white cheddar cheese, grated
- â…“ cup sharp cheddar cheese, grated
Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Topping
- ¼ cup panko bread crumbs
Instructions
- Roast the Poblanos: Char the poblano peppers under a broiler or over an open flame until the skins are blackened and blistered. Place them in a sealed container or plastic bag to steam for 10 minutes, then peel off the skins, remove seeds and stems. Chop the roasted peppers finely and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Drain and set aside.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly to form a smooth roux without browning it.
- Add Cream and Seasonings: Gradually whisk in the heavy cream, ensuring the mixture stays smooth. Stir in the mustard powder, Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and kosher salt. Cook the sauce, stirring frequently, until it thickens and bubbles gently.
- Add Cheese and Poblano: Reduce heat to low and add the mascarpone cheese, smoked gouda, aged white cheddar, and sharp cheddar cheeses, stirring until melted and creamy. Fold in the finely chopped roasted poblano peppers for a smoky, slightly spicy flavor.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring gently to coat every piece evenly. Taste and adjust seasoning if necessary.
- Prepare the Topping and Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish. Sprinkle the panko bread crumbs evenly over the top. Bake uncovered for 20 minutes or until the topping is golden brown and crispy.
- Serve: Remove from oven and let sit for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld perfectly.
Notes
- For extra smoky flavor, consider adding a small splash of liquid smoke or smoked paprika to the cheese sauce.
- Roasting peppers can be done ahead of time and stored in the refrigerator for up to 3 days.
- Use any small pasta shape you prefer; smaller shapes hold the cheesy sauce well.
- Panko breadcrumbs can be toasted in a dry skillet before topping for an even crispier crust.
- For a lighter version, substitute half the heavy cream with whole milk and use low-fat cheese.
