Prepare your taste buds for an unparalleled culinary journey into the heart of comfort food. We’re talking about mac and cheese – but not just any mac and cheese. This is the Roasted Poblano and Smoked Gouda Mac and Cheese, a dish that transcends the ordinary, promising an ooey, gooey, incredibly creamy experience that will truly fill your soul with cheesy happiness. Imagine rich pasta enrobed in a luscious, savory sauce, elevated by the subtle smoky depth of gouda and the mild, earthy warmth of roasted poblano peppers. It’s the ultimate comfort food, perfect as a show-stopping side dish or a satisfying main course all on its own.
This homemade mac and cheese recipe is so irresistibly delicious, it has even won over the most staunch mac and cheese skeptics (yes, we’re looking at you, Mark!). If you appreciate the rich depth of fine cheese, the comforting texture of perfectly cooked pasta, and a hint of intriguing spice to awaken your palate, then this is the recipe you’ve been searching for. It’s a guaranteed crowd-pleaser that will have everyone asking for seconds and the secret to your culinary success.
Seeking to explore more delightful poblano-infused creations? Dive into our Cheese Stuffed Poblano Peppers for a hearty appetizer or a light meal, or try the unique flavors of our Ancho Chile Corn and Poblano Crab Cakes for a sophisticated twist. And if you’re a connoisseur of gourmet mac and cheese, don’t miss our incredibly delicious Gorgonzola Apple Walnut Mac and Cheese for another unforgettable experience.
Crafting Our Signature Smoked Gouda Mac and Cheese with Roasted Poblano
Our rendition of this classic comfort dish draws inspiration from a beloved recipe we’ve cherished for years, originally from the Just a Dash blog. Their original Smoked Gouda and Sharp Cheddar Mac and Cheese recipe, which you can find here, laid the foundational creamy goodness. We’ve taken that inspiration and elevated it to new heights, creating a unique flavor profile that sets our version apart.
In our signature recipe, we introduce the luxurious additions of mascarpone and aged white cheddar. This thoughtful combination of cheeses creates an unparalleled depth of flavor and contributes significantly to the ultra-creamy, incredibly gooey texture of the cheese sauce. Mascarpone, in particular, melts into a silken consistency, making the sauce truly irresistible. Beyond the cheese, we’ve carefully selected a symphony of seasonings and, most importantly, the distinctive character of roasted poblano peppers. These additions not only complement the rich cheese blend but also infuse the mac and cheese with a delightful, smoky kick that is both vibrant and comforting.
Essential Ingredients for the Perfect Roasted Poblano Mac and Cheese
The magic of this roasted poblano mac and cheese lies in its carefully selected ingredients, each playing a vital role in creating its robust flavor and subtle spicy warmth. You’ll find all these items readily available at your local grocery store. Here’s a closer look at what goes into this exceptional dish and why each component is essential:
- Dry Pasta: The foundation of any great mac and cheese. We recommend using dry macaroni elbow noodles, cavatelli, creste di gallo, or small shells. These shapes are ideal for capturing and holding onto the rich cheese sauce, ensuring every bite is fully coated. Ultimately, choose your favorite pasta shape; you truly can’t go wrong with any that embrace a creamy sauce.
- Poblano Chiles: These mild to medium-heat peppers are the star of our recipe. We use fresh, whole poblano peppers, which are roasted to perfection, then diced. Roasting brings out their inherent sweetness and a beautiful smoky depth, making them an incredible flavor enhancer without overwhelming the dish with excessive spice. Their earthy notes perfectly complement the smoked gouda.
- Unsalted Butter: Essential for building the roux, which is the base of our béchamel cheese sauce. Using unsalted butter gives you precise control over the final salt content of the dish, allowing you to season to your exact preference. If you opt for salted butter, be sure to adjust any added salt later in the recipe.
- All-Purpose Flour: This forms the other half of the roux, working with the butter to thicken the sauce to a beautifully smooth, velvety consistency. A properly cooked roux is key to a stable and rich cheese sauce.
- Heavy Cream: For a truly decadent and luxuriously creamy sauce, heavy cream is non-negotiable. Its high fat content ensures a rich, smooth mouthfeel that transforms the béchamel into an irresistible cheese sauce.
- Mustard Powder: Often considered the “secret ingredient” in homemade mac and cheese, mustard powder doesn’t impart a strong mustard flavor. Instead, it subtly enhances the cheesy notes and balances the richness of the dish by adding a touch of acidity. Trust us on this one – it’s a game-changer!
- Mascarpone: This rich, creamy Italian cheese is mild in flavor but profoundly impacts the sauce’s texture. It contributes to an incredibly ultra-creamy and consistently smooth cheese sauce, making each spoonful melt in your mouth.
- Smoked Gouda Cheese: The namesake cheese, smoked gouda, is prized for its excellent melting properties and distinctive smoky flavor. This smokiness beautifully harmonizes with the roasted poblano peppers, creating a complex and deeply satisfying profile for our homemade mac and cheese.
- Aged White Cheddar: We are huge proponents of the deep, complex, and rich flavors that aged white cheddar cheese brings to the table. Its sharp notes cut through the richness of the other cheeses, adding a sophisticated tang that is perfect for this layered cheese blend.
- Sharp Cheddar: A quintessential ingredient in many mac and cheese recipes, sharp cheddar adds a familiar, robust, and tangy flavor that classic comfort food lovers adore. It rounds out the cheese blend with its classic profile.
- Cajun Seasoning: To introduce an extra layer of warmth and complexity, we incorporate Cajun seasoning. While we’ve linked to our homemade blend, any high-quality store-bought Cajun seasoning works wonderfully, providing a savory, slightly spicy kick.
- Cayenne Pepper: For those who appreciate a bit more heat, cayenne pepper is a fantastic addition to the final dish, delivering a gentle, lingering warmth.
- Smoked Paprika: This spice amplifies the smoky notes already present from the smoked gouda and roasted poblanos, adding a layer of nuanced flavor that makes the dish truly gourmet.
- Black Pepper: A universal enhancer, black pepper adds a pungent warmth that complements the other spices and cheeses.
- Kosher Salt: Essential for seasoning, kosher salt brings out the best in all the ingredients, ensuring a well-balanced flavor profile.
- Panko Bread Crumbs: Sprinkled generously over the top before baking, panko bread crumbs create an irresistible golden-brown, crispy crust. This textural contrast is a delightful finish to the creamy mac and cheese.
Flexible Substitutions for Your Mac and Cheese
Mac and cheese is a wonderfully adaptable dish, and this recipe is no exception. Feel free to explore these substitutions to customize it to your liking or to utilize ingredients you already have on hand:
- Dry Pasta: While dry pasta is convenient, you can certainly elevate this dish by using fresh homemade pasta. If you opt for fresh pasta, there’s no need to pre-cook it. It will cook perfectly when combined with the hot cheese sauce and baked in the oven, absorbing all those incredible flavors.
- Poblano Peppers: For those who crave more heat, consider swapping some or all of the poblanos for jalapeño peppers or serrano peppers. A combination can offer a nice balance. If you prefer a milder version or want to eliminate the spice entirely, roasted bell peppers (red, yellow, or orange for sweetness) make an excellent substitute, adding a lovely smoky flavor without the heat.
- Panko Bread Crumbs: Italian bread crumbs can be used in place of panko, but we find panko provides a noticeably crispier and lighter texture, which we prefer for the topping.
- Mascarpone: Cream cheese can serve as a substitute for mascarpone. However, be aware that the flavor profile will shift slightly. Cream cheese tends to have a tangier, more acidic note, whereas mascarpone is much milder and richer, contributing to a smoother, less sharp sauce.
- Grated Cheeses: The world of cheese offers endless possibilities for mac and cheese. While our chosen blend is fantastic, feel free to experiment. Excellent cheeses for mac and cheese include sharp cheddar, gouda (smoked or unsmoked), Gruyère, Brie (for a super creamy texture), and even a touch of goat cheese for a tangy contrast. The key is to choose good melting cheeses.
Customizing the Spice Level: Making Mac and Cheese Less Spicy
If you prefer a milder culinary experience, you can absolutely enjoy this incredible recipe with a few simple modifications to reduce the heat:
- Omit Cayenne Pepper: The easiest way to reduce the spice is to simply leave out the cayenne pepper from the recipe altogether.
- Adjust Poblano Quantity: Instead of using four poblanos, reduce the amount to 1-2 peppers. You’ll still get their wonderful smoky, earthy flavor, but with fewer pieces of pepper and a milder overall spice level throughout the dish.
- Remove Both Heat Sources: For a completely non-spicy version, omit both the cayenne and the poblanos. This transforms the dish into a classic Smoked Gouda Mac and Cheese, which is still incredibly delicious and has been a hit with those who prefer a plain mac dish.
- Consider Cajun Seasoning Heat: Remember that Cajun seasonings can vary significantly in their heat level from brand to brand. If you find a mild blend you enjoy, stick with it. Our homemade Cajun seasoning blend, while flavorful, tends to be slightly hotter than many common store-bought varieties.
Crafting Roasted Poblano and Smoked Gouda Mac and Cheese: A Step-by-Step Guide
Don’t be intimidated by the gourmet name; this homemade mac and cheese recipe is surprisingly easy to make. It requires no specialized equipment or advanced culinary techniques, making it accessible for any home cook. Here’s how to bring this comforting dish to life:
Essential Equipment
Gathering your tools before you begin ensures a smooth and enjoyable cooking process. Here’s what you’ll need:
- Sheet Tray (Baking Sheet or Cookie Sheet): This is used for roasting the poblano peppers. A standard-sized sheet tray works best, but you can also use a smaller toaster oven tray if your oven is compatible.
- Large Pot: You’ll need this for two main tasks: par-cooking your pasta and preparing the rich cheese sauce. To save time and reduce cleanup, you can cook the pasta first, drain it, and then use the same pot for the sauce. Alternatively, use two large pots simultaneously to cook the pasta and sauce at the same time.
- Baking Dish: This is where your mac and cheese will come together for its final bake. We typically use a 7×11 inch rectangular baking dish or a 9×9 inch square baking dish. If you opt for a larger baking dish, keep in mind that the mac and cheese will spread out into a thinner layer, which means it will bake more quickly. Adjust your baking time accordingly to prevent it from drying out.
Detailed Step-by-Step Instructions
Creating this homemade mac and cheese is a straightforward process, broken down into a few manageable steps:
Step 1: Roasting the Poblanos for Flavor and Mild Heat
- Begin by preparing your poblanos: carefully cut them into 1-inch wide strips, discarding the seeds and stems. Place these strips skin-side up on your baking sheet.
- Broil the peppers on high in your oven for 6-10 minutes. The goal is to get the skins mostly black and blistered, indicating they are charred and ready to be peeled. Make sure to check them every 2 minutes to prevent them from burning completely.
- Once done, remove the poblanos from the oven and let them cool on the tray for about 2 minutes. Then, transfer the warm strips into a ziplock bag, seal it, and let them steam for 5 minutes. This steaming process makes the skins much easier to remove.
- After cooling in the bag, remove the skins (they should peel off easily) and finely chop the roasted poblano flesh. Set aside; these will be added to your cheese sauce later.
Step 2: Par-Cooking the Pasta to Perfection
- Bring a large pot of water to a rolling boil. Add about 2 tablespoons of kosher salt to the boiling water – this seasons the pasta from within and adds flavor.
- Once salted, reduce the heat slightly so the water is just barely boiling, then add your chosen pasta shape to the pot. Cook the pasta for approximately 75% of the total cooking time indicated on the package directions. This ensures the pasta is slightly undercooked (al dente) before it goes into the oven, where it will finish cooking and absorb the creamy sauce without becoming mushy.
- Remove the pasta from the pot and drain it thoroughly using a colander. If you notice the pasta starting to stick together, a light drizzle of a teaspoon of olive oil and a gentle toss will prevent this. Set the par-cooked pasta aside.
Step 3: Crafting the Silken Cheese Sauce and Assembling the Dish
- Preheat your oven to 350°F (175°C) to get it ready for baking.
- While your pasta is cooking (or in the same pot after draining the pasta), start on the star of the show: the cheese sauce. In a large, heavy-bottomed pot, melt the unsalted butter over medium heat. Once melted, gradually add the all-purpose flour, whisking constantly to create a smooth, lump-free roux. Cook this mixture for a few minutes until it smells nutty and takes on a light, “blonde” color. Adjust the heat down as needed to prevent it from browning too much.
- Reduce the heat to low. Slowly pour in the heavy cream, continuing to whisk constantly until all the cream is incorporated and the mixture is completely smooth. Whisk in the mustard powder at this stage.
- Continue to cook the béchamel sauce over low heat for approximately 5 minutes, or until it has thickened to a paste-like consistency. It should be thick but still creamy. If it becomes too thick, you can add a small amount of water or milk to thin it slightly. Keep the béchamel warm on low heat.
- Now, the exciting part: add the mascarpone cheese and all three grated cheeses (smoked gouda, aged white cheddar, and sharp cheddar) to the béchamel. Stir continuously until all the cheeses are completely melted and smoothly combined into a luxurious, thick sauce. If necessary, you can briefly increase the heat to medium to help melt the cheese more efficiently. If the sauce feels too thick at this point, add a tiny bit of water or milk until it reaches your desired creamy consistency.
- Stir in all the remaining seasonings (Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and kosher salt) along with the finely chopped roasted poblanos. Taste the poblano cheese sauce and adjust any seasonings or salt to your preference. This is your chance to perfect the flavor!
- Add the par-cooked pasta to the glorious cheese sauce. Gently stir until the pasta is evenly coated with every bit of the creamy, cheesy goodness.
- Transfer the entire mixture to your prepared large baking dish (our recommended 7″x11″ or 9″x9″ dish works perfectly). Finally, sprinkle an even layer of panko bread crumbs over the top for that irresistible crunchy crust.
Step 4: Baking and Broiling for a Golden Finish
- Place the assembled mac and cheese in your preheated oven and bake for 15-20 minutes. Watch for the sauce to just begin bubbling around the sides of the dish. It’s crucial not to overbake, as prolonged heat can cause the cheese sauce to separate and become oily.
- Once the bubbling begins, carefully move the baking dish to the top rack of the oven. Broil on high for just about 1 minute, or until the panko bread crumbs achieve a beautiful golden brown and toasted appearance. Keep a very close eye on it during this step, as broilers can brown quickly.
- Remove the dish from the oven. Let it rest for 5 minutes before serving to allow the sauce to set slightly and prevent scalding. Then, serve warm and enjoy!
Creative Variations for Your Mac and Cheese
Mac and cheese is an incredibly versatile canvas, allowing for endless delicious twists. Here are a few ways to customize this Roasted Poblano and Smoked Gouda Mac and Cheese recipe and make it truly your own:
- Amp Up the Spice: For chili enthusiasts, swap out the mild poblanos for hotter peppers like jalapeños or serrano peppers. Or, create a vibrant blend with a combination of your favorite chili peppers. Hatch chiles, when in season, also make a fantastic and flavorful addition to this recipe, offering a unique regional heat.
- Dial Down the Heat: If you’re sensitive to spice, easily adjust the heat level. Omit the cayenne pepper entirely and reduce the amount of poblanos by half for a milder, yet still flavorful, version. For a completely non-spicy dish, simply leave out both the cayenne and the poblanos, transforming it into a rich and creamy Smoked Gouda Mac and Cheese.
- Go Gluten-Free: This recipe is easily adaptable for those avoiding gluten. Simply use your preferred gluten-free all-purpose flour (we highly recommend King Arthur GF flour, as it behaves very similarly to regular flour when making a roux). Pair it with your favorite gluten-free pasta and gluten-free panko bread crumbs for a delicious gluten-free mac and cheese.
- Experiment with Different Cheeses: Broaden your cheese horizons! Explore the suggestions under our “Substitutions” section above, such as Gruyère, Brie, or a blend of other flavorful melting cheeses.
- Add Savory Meats: Introduce a layer of savory protein by stirring in crispy bacon bits, diced prosciutto, or even shredded smoked chicken or pork into the mac and cheese before baking. This adds a delightful texture and depth of flavor.
- Parmesan Boost: For an extra layer of cheesy flavor and a beautifully browned crust, sprinkle some freshly grated Parmesan cheese on top of the mac and cheese alongside the panko breadcrumbs before it goes into the oven.
- Elevate with Homemade Pasta: For the ultimate gourmet experience, ditch the store-bought dry pasta and make your own! Our Homemade Pasta Recipe, especially shaped into cavatelli, takes this mac and cheese to an extraordinary level of freshness and texture.
Storage and Reheating Tips
Proper storage ensures you can enjoy your delicious mac and cheese leftovers without compromising quality.
How to store leftover Mac and Cheese:
- Once completely cooled, transfer any leftover mac and cheese to an airtight container. It will keep well in the refrigerator for up to 5 days.
How to reheat leftover mac and cheese?
- For the best results, we recommend reheating mac and cheese slowly in the oven. Place it in an oven-safe baking dish, cover it tightly with foil, and bake at 350°F (175°C) until it’s thoroughly heated through. Reheating at too high a temperature or too quickly can cause the delicate cheese sauce to break and become oily.
Can you freeze leftover mac and cheese?
- We generally do not recommend freezing mac and cheese. The texture of the cheese sauce can change significantly upon thawing and reheating, often becoming grainy or separating, losing its desirable creamy consistency. Additionally, freezing and reheating can lead to significantly overcooked and mushy pasta.
Can this mac and cheese be made in advance?
- Absolutely! This mac and cheese is an excellent candidate for advance preparation. You can assemble the entire dish (up to the point of baking) and store it. Once assembled and cooled to room temperature, cover the baking dish tightly with plastic wrap and refrigerate for up to 3 days. When you’re ready to enjoy, remove it from the fridge and allow it to come to room temperature for about 30 minutes before placing it in the oven for the final baking step. This ensures even heating and prevents shocking the dish with a sudden temperature change.
Top Tip for the Creamiest Mac and Cheese
- DO NOT use pre-shredded cheese for your mac and cheese. This is perhaps the most crucial tip for achieving a smooth, creamy, and irresistible cheese sauce. Pre-grated cheeses often contain anti-caking agents and preservatives (like cellulose) that prevent them from clumping together in the bag. Unfortunately, these additives also hinder proper melting and can result in a grainy, clumpy, or less-than-smooth cheese sauce. For the absolute best results, always buy blocks of cheese and grate them yourself just before making the sauce. The extra effort is minimal and makes a world of difference in the final texture and taste.
Common Issues and Quick Fixes for Your Mac and Cheese
Even seasoned cooks encounter challenges. Here are some common troubleshooting tips to ensure your Roasted Poblano and Smoked Gouda Mac and Cheese turns out perfect every time:
- Sauce Too Thick? If you find your cheese sauce has become excessively thick, it’s an easy fix. Before adding your pasta, simply whisk in a small amount of warm water or milk (a tablespoon at a time) until the sauce reaches your desired creamy, pourable consistency.
- Not Enough Flavor? If the cheese sauce isn’t as robust or flavorful as you hoped, it could be due to old spices losing their potency or insufficient salt. We strongly encourage tasting the cheese sauce before you combine it with the pasta and assemble the final dish for baking. This is the perfect moment to adjust! Add a pinch more salt, black pepper, Cajun seasoning, or even a dash more cayenne if you desire a spicier kick.
- Mac and Cheese Dries Out During Baking? This is a common issue that can happen for a couple of reasons. If you’re using a larger baking dish than recommended, the mac and cheese will be spread in a thinner layer, making it more prone to drying out quickly. Additionally, oven temperatures can sometimes be inaccurate, especially in older or gas ovens, leading to uneven or higher-than-desired heat. To prevent this, reduce your baking time and keep a close eye on the dish. As soon as you see the sauce bubbling gently around the edges of the baking dish, it’s ready to move on to the broiling step.
- Pasta is Too Hard or Crunchy? If your pasta is less than al dente after baking, it likely wasn’t cooked quite long enough before being combined with the sauce. Our recommendation is to cook the pasta for about 75% of the package directions, aiming for a texture that’s slightly firm but not brittle. To prevent this in the future, always taste a noodle when it’s nearing the 75% mark to ensure it has the right texture before adding it to the cheese sauce. It should have a slight bite but not be crunchy.
Perfect Pairings: What to Serve with Roasted Poblano and Smoked Gouda Mac and Cheese
While this gourmet mac and cheese can certainly stand alone as a satisfying main course, its rich, smoky, and subtly spicy profile makes it an exceptional side dish. It’s particularly popular for holiday gatherings like Thanksgiving, Christmas, and Easter, adding a unique twist to traditional menus. Here are some of our favorite proteins and main courses that beautifully complement this mac and cheese:
- Herb Crusted Pork Tenderloin with Juniper Red Wine Sauce: The tender pork and aromatic sauce provide a wonderful contrast to the creamy mac and cheese.
- Chicken Fried Steak with Ancho Poblano Gravy: For a truly comforting and hearty meal, this classic dish with its spicy gravy is a natural match for our mac and cheese.
- Crunchy Chicken with White Wine Lemon Butter Sauce: The light, tangy notes of the lemon butter sauce offer a delightful counterpoint to the richness of the mac and cheese.
- Grilled Steaks or Chops: The smoky flavors in the mac and cheese resonate beautifully with the char of grilled meats, making it an ideal companion for a perfectly cooked steak or pork chop.
- Roast Chicken or Turkey: For a family meal or holiday feast, a succulent roast chicken or turkey finds its perfect creamy complement in this flavorful mac and cheese.
Wine Pairings: Enhancing Your Mac and Cheese Experience
At our table, wine is an integral part of every meal, and this exceptional mac and cheese is no exception. Its rich, cheesy base and the nuanced spice from the poblanos open up a world of delightful wine pairing possibilities:
- Chardonnay: For a classic and consistently delicious pairing, a full-bodied Chardonnay is an excellent choice. Look for one from California’s Sonoma Coast or the Burgundy region in France. These Chardonnays often feature notes of butter, cream, and sometimes a hint of oak, which harmonize beautifully with the rich, creamy cheese sauce and smoky gouda, creating a truly luxurious experience.
- Rosé: Given the subtle kick from the roasted poblanos and spicy seasonings, a nice bright Rosé offers a refreshing contrast. Its acidity and often berry-driven fruit notes can cut through the richness of the cheese while complementing the mild heat, cleansing the palate with each sip.
- Medium to Full-Bodied Red Wine: If you’re serving this mac and cheese alongside a heartier meat dish, such as grilled steak or a robust roast, a medium to full-bodied red wine can be a fantastic choice. Opt for a Merlot, a Zinfandel (especially if you like a fruit-forward, slightly spicy red), or even a softer Cabernet Sauvignon. These reds have enough structure and fruit to stand up to both the rich mac and cheese and the accompanying protein without overpowering either.
Frequently Asked Questions About Poblano Mac and Cheese
If you’ve never had poblano peppers, you are truly missing out on one of the most flavorful and versatile chili peppers available. Poblanos typically rank from mild to medium on the heat scale. This means that in this recipe, you’ll experience their wonderful, earthy, and slightly smoky flavor without your mouth feeling like it’s on fire. To give you a better idea, on the Scoville Scale, poblano peppers generally range from 1,000 to 2,000 Scoville Heat Units (SHU). In comparison, jalapeños are considerably hotter, ranging from 2,500 to 8,000 SHU. So, poblanos offer a gentle warmth that enhances, rather than overwhelms, the dish.
We enjoy a good level of heat in our food, but this particular dish is designed to be flavorful with a pleasant warmth, rather than intensely spicy. On a spice scale of 0 (no spice at all) to 10 (extremely hot, mouth on fire), we would confidently rate this Roasted Poblano Mac and Cheese as a 3-4. It falls comfortably into the mild spice category, providing enough heat to make you feel a bit warm and engaged, but without causing discomfort. If you prefer even less spice, simply omit the cayenne pepper from the ingredients list.
The most important rule for achieving a perfectly smooth and creamy mac and cheese is to avoid using pre-shredded cheese. Cheeses that are sold pre-grated typically contain additives like cellulose or potato starch. These anti-caking agents are designed to prevent the cheese from sticking together in the package, but they also prevent the cheese from melting uniformly and can lead to a grainy or lumpy texture in your sauce. For the best, silkiest results, always purchase cheese in block form and grate it yourself just before preparing the sauce. Additionally, very dry or crumbly cheeses, such as feta or some very aged Parmesan (though grated Parmesan is great as a topping), are not ideal for the main sauce as they won’t melt into a smooth, cohesive mixture. They are, however, excellent for adding flavor and texture when sprinkled on top!
More Comforting Pasta Recipes You’ll Love
If you’re a fan of rich and satisfying pasta dishes like our Roasted Poblano and Smoked Gouda Mac and Cheese, explore these other popular recipes designed to warm your soul:
- Homemade Butternut Squash Ravioli Recipe
- Spicy and Creamy Penne alla Vodka with Chicken
- Spring Gnocchi with Sugar Snap Peas and Dill Cream Sauce
- Blackened Chicken and Broccoli Fettuccine Alfredo
Main Course Roasts to Serve with Our Mac and Cheese
Planning a holiday feast or a special gathering? This gourmet mac and cheese makes an exceptional side dish for a variety of elegant roasts. Consider serving it alongside one of these impressive main courses:
- Garlic Thyme Studded Beef Tenderloin Roast with Red Wine Sauce
- Mustard Crusted Rack of Lamb
- Salt Baked Branzino
- Herb Crusted Pork Tenderloin with Juniper Red Wine Sauce
📖 Recipe: Poblano Smoked Gouda Mac and Cheese
Poblano Smoked Gouda Mac and Cheese
Pin Recipe
Ingredients
- 4 cups dry small pasta (macaroni elbow noodles, cavatelli, small shells, or other preferred pasta shape)
- 4 poblano peppers
- 6 tablespoon unsalted butter
- ¼ cup all purpose flour
- 2 ¼ cups heavy cream
- 2 teaspoon mustard powder
- ¼ cup mascarpone cheese
- ⅓ cup smoked gouda cheese
- ⅓ cup aged white cheddar cheese
- ⅓ cup sharp cheddar cheese
- 1 teaspoon Cajun seasoning (find our homemade version in the linked post)
- ½ teaspoon cayenne
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ cup panko bread crumbs
Instructions
ROASTED POBLANOS
- Cut poblanos into 1 inch wide strips, discarding seeds and stem and place strips skin side up on a baking sheet. Broil on high in the oven for 6-10 minutes or until the skins are mostly black. Check every 2 minutes to make sure the skins don’t get too dark. Remove from oven and let cool for 2 minutes, then place the strips in a ziplock bag for 5 minutes.
- Once cool, remove skins and finely chop. Set aside.
COOK PASTA
- Bring a large pot of water to a boil. Add 2 tablespoon salt to boiling water then reduce heat slightly so that the water is barely boiling. Add pasta to pot and cook for 75% of the total time stated on the package (the pasta will cook through in the oven). Remove to a strainer. If your pasta begins to stick together, drizzle with a teaspoon of olive oil. Set aside.
CHEESE SAUCE and ASSEMBLY
- Preheat your oven to 350°
- In a large pot, begin by making a béchamel sauce as follows: Melt butter over medium heat, then slowly add the flour while whisking constantly. Cook until smooth and mixture begins to smell nutty and slightly colors. Turn down heat as needed to prevent the mixture from gaining too much color. The goal is to make a blonde roux here.
- Reduce heat to low and slowly add the cream and continue to whisk constantly until all cream has been added and the mixture is smooth. Then whisk in mustard powder.
- Cook for approximately 5 minutes or until the béchamel has thickened to a paste-like consistency. If your béchamel becomes too thick, you can add a little water to thin it out, but it should be fairly thick yet still creamy. You can always add water later in the process after the cheese is added. Keep béchamel warm on low heat.
- Add mascarpone and the 3 grated cheeses. Stir until melted completely and combined. Turn heat up to medium to assist in melting the cheese if needed. If you notice that the mixture is not creamy at this point, add a small amount of water to thin it out. You should have a very creamy, thick sauce at this point.
- Add all remaining seasonings and roasted chopped poblanos. Taste and add additional seasonings or salt to taste if needed.
- Add cooked pasta to cheese sauce, and stir to combine. Transfer to a large baking dish (we use a 7’x11′ rectangular dish or a 9’x9′ square dish), then sprinkle the top with bread crumbs.
Bake the Mac and Cheese
- Bake for 15-20 minutes or until the sauce just begins to bubble on the sides. Be careful not to bake for too long or the sauce could separate.
- Finally, move the dish to the top rack of the oven and broil on high for 1 minute or until the bread crumbs look golden brown and nicely toasted.
- Once done, remove from oven and let sit for 5 minutes before serving.
Notes
Nutrition
Savor Every Cheesy, Spicy Bite!
We genuinely hope you find immense joy in preparing and savoring this incredible recipe for Roasted Poblano and Smoked Gouda Mac and Cheese! It’s a dish crafted to bring comfort and a touch of gourmet flair to your table. Please share your culinary creations and thoughts with us; we love hearing from you! Don’t forget to tag us on Instagram when you make it: @cooking_with_wine.
If this recipe sparked your love for heartwarming comfort food, explore some of our other popular and equally delicious recipes below:
- Crunchy Chicken with White Wine Lemon Butter Sauce: A delightful chicken dish with a bright, zesty twist.
- Homemade Garlic Fries: The perfect crispy, flavorful side for any meal.
- Italian-Style Meatloaf: A hearty and flavorful classic with an Italian flair.
- Roasted Zucchini and Tomato Pasta: A lighter, yet still satisfying, pasta option bursting with garden-fresh flavors.
- Veal and Beef Shepherd’s Pie: The ultimate comforting casserole, rich with savory meats and a creamy topping.