Roasted Poblano and Smoked Gouda Mac and Cheese

There are few things as comforting as a bowl of rich, creamy mac and cheese, but when you add the smoky, bold flavors of roasted poblanos and smoked Gouda, you take this classic dish to a whole new level. Roasted Poblano and Smoked Gouda Mac and Cheese is a grown-up version of everyone’s favorite comfort food, with an elevated flavor profile that will have you coming back for seconds.

The subtle heat and earthy flavor of the roasted poblanos pair perfectly with the creamy, smoky taste of the Gouda cheese, creating a dish that’s indulgent yet balanced. Whether you’re making this for a cozy family dinner, a potluck, or a holiday gathering, this mac and cheese is guaranteed to be a hit with anyone who tries it. Plus, it’s versatile—you can customize it by adding extra toppings, switching up the cheese, or even incorporating protein for a heartier meal.

One of my favorite things about this dish is the roasted poblanos, which bring a unique depth of flavor. Roasting the peppers adds a slight smokiness and sweetens their flavor, balancing out the richness of the cheese. Combined with the creamy béchamel sauce and tender pasta, every bite is a comforting, savory delight.

Why You’ll Love This Roasted Poblano and Smoked Gouda Mac and Cheese

1. Bold, Smoky Flavors: The combination of roasted poblanos and smoked Gouda gives this mac and cheese a smoky, slightly spicy kick that elevates it beyond traditional versions.
2. Creamy and Cheesy: With a base of creamy béchamel sauce and plenty of melted cheese, this dish is incredibly rich and satisfying.
3. Comfort Food with a Twist: This is a grown-up take on classic mac and cheese, making it perfect for dinner parties, potlucks, or just when you want to indulge.
4. Customizable: You can easily add extra toppings like bacon, jalapeños, or breadcrumbs to suit your preferences, or swap out the cheeses for different flavors.
5. Perfect for Sharing: Whether you’re serving it at a family gathering or bringing it to a potluck, this mac and cheese is guaranteed to be a crowd-pleaser.

Preparation Time and Servings

• Prep time: 25 minutes
• Cook time: 30-35 minutes
• Total time: 55-60 minutes
• Yield: Serves 6-8
• Serving Size: 1 generous bowl of mac and cheese

Nutritional Information (per serving)

• Calories: 600 kcal
• Carbs: 45g
• Protein: 22g
• Fat: 35g
• Fiber: 4g
• Sugar: 4g

(These values are approximate and will vary depending on the exact ingredients used and portion sizes.)

Ingredients

Here’s what you’ll need to make Roasted Poblano and Smoked Gouda Mac and Cheese:

For the Mac and Cheese:

• 2-3 medium poblano peppers
• 12 oz elbow macaroni (or any short pasta)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/2 cup heavy cream
• 1 1/2 cups smoked Gouda cheese, shredded
• 1 1/2 cups sharp cheddar cheese, shredded
• 1 teaspoon Dijon mustard (optional, for added depth)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• Salt and pepper, to taste

For the Topping:

• 1/2 cup panko breadcrumbs (for a crunchy topping)
• 2 tablespoons butter, melted
• 1/4 teaspoon smoked paprika (optional, for added color and flavor)

Optional Add-Ins and Variations:

• Cooked bacon or pancetta, for extra smokiness
• Jalapeños, for a spicy kick
• Green onions, for freshness
• Roasted corn, for a sweet, charred flavor
• Crispy fried onions, for a crunchy topping

For Serving:

• Chopped fresh parsley, for garnish
• Extra shredded smoked Gouda or cheddar, for topping

Step-by-Step Instructions

Step 1: Roast the Poblano Peppers

1. Prepare the Peppers:

Preheat your oven’s broiler or set your gas stove burners to medium-high. Place the poblano peppers directly on the oven rack under the broiler, or hold them over the gas flame using tongs. Roast the peppers, turning occasionally, until all sides are blistered and charred, about 5-7 minutes.

2. Steam the Peppers:

Once the poblanos are charred, place them in a bowl and cover tightly with plastic wrap or foil. Let the peppers steam for about 10 minutes. This helps loosen the skins and makes them easier to peel.

3. Peel and Dice the Peppers:

After steaming, peel off the charred skin from the peppers. Remove the stems and seeds, then chop the poblanos into small dice. Set them aside for later.

Step 2: Cook the Pasta

1. Boil the Pasta:

Bring a large pot of salted water to a boil. Add the elbow macaroni (or your preferred pasta) and cook according to the package instructions until al dente, about 8-10 minutes. Drain the pasta and set it aside.

2. Reserve Pasta Water:

Before draining, reserve about 1/2 cup of the pasta cooking water. This starchy water can be used to loosen the cheese sauce if it becomes too thick later on.

Step 3: Make the Cheese Sauce

1. Make a Roux:

In a large saucepan, melt 2 tablespoons of butter over medium heat. Once the butter has melted, whisk in the all-purpose flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns golden and starts to smell slightly nutty. This step helps cook out the raw flour taste.

2. Add the Milk and Cream:

Slowly whisk in the milk and heavy cream, continuing to whisk to prevent lumps from forming. Bring the mixture to a simmer, stirring frequently, until it thickens, about 3-5 minutes.

3. Stir in the Cheese:

Once the sauce has thickened, lower the heat and stir in the shredded smoked Gouda and sharp cheddar cheese. Stir continuously until the cheese is fully melted and the sauce is smooth and creamy.

4. Season the Sauce:

Add the diced roasted poblanos to the sauce, along with Dijon mustard, garlic powder, and smoked paprika. Season the sauce with salt and pepper to taste. If the sauce is too thick, stir in a bit of the reserved pasta water until you reach your desired consistency.

Step 4: Assemble the Mac and Cheese

1. Combine the Pasta and Sauce:

Add the cooked pasta to the cheese sauce, stirring to combine. Make sure all the pasta is evenly coated with the creamy, cheesy sauce.

2. Transfer to a Baking Dish:

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased 9×13-inch baking dish, spreading it out evenly.

Step 5: Prepare the Topping

1. Mix the Panko Topping:

In a small bowl, combine the panko breadcrumbs, melted butter, and smoked paprika. Stir until the breadcrumbs are evenly coated with the butter. This will give the mac and cheese a deliciously crunchy topping.

2. Sprinkle the Topping:

Evenly sprinkle the panko mixture over the top of the mac and cheese. You can also add extra shredded cheese on top if you like a cheesier finish.

Step 6: Bake the Mac and Cheese

Bake the mac and cheese in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy, and the cheese sauce is bubbling around the edges.

Step 7: Serve and Enjoy

Once the mac and cheese is done baking, remove it from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley for a pop of color and freshness. Serve the Roasted Poblano and Smoked Gouda Mac and Cheese hot, and enjoy every creamy, smoky, cheesy bite!

Step 8: Enjoy Your Roasted Poblano and Smoked Gouda Mac and Cheese

This mac and cheese is best enjoyed hot out of the oven, when the cheese sauce is still gooey and the flavors are at their peak. It’s the perfect dish for cozy dinners, gatherings, or anytime you want a little extra indulgence.

How to Serve

• As a Main Dish: This mac and cheese is rich and hearty enough to be served as a main course. Pair it with a simple green salad or roasted vegetables for a balanced meal.
• As a Side Dish: Serve this dish as a side at BBQs, potlucks, or holiday dinners. It pairs beautifully with grilled meats, roasted chicken, or even burgers.
• With Toppings: Top your mac and cheese with crumbled bacon, sliced jalapeños, or fried onions for an extra layer of flavor and texture.

Additional Tips for Success

1. Don’t Overcook the Pasta: Be sure to cook the pasta until it’s just al dente. Since it will continue to cook in the oven, you don’t want it to become too soft.
2. Roast the Poblanos for Extra Flavor: Roasting the poblano peppers adds a smoky depth to the dish. Don’t skip this step—it makes all the difference in flavor!
3. Use High-Quality Cheese: Since cheese is the star of the show, it’s important to use good-quality smoked Gouda and cheddar for the best flavor. Pre-shredded cheese can contain additives that prevent it from melting smoothly, so it’s best to grate the cheese yourself.
4. Thin the Sauce with Pasta Water: If your cheese sauce becomes too thick, use the reserved pasta water to thin it out. The starchy water helps maintain the creamy consistency without diluting the flavor.
5. Customize to Your Taste: This mac and cheese is a great base for customization. Feel free to add cooked bacon, diced jalapeños, or even roasted corn to amp up the flavor and texture.

Recipe Variations

This Roasted Poblano and Smoked Gouda Mac and Cheese recipe is versatile and can be adapted to suit different tastes and preferences. Here are a few variations to try:

1. Spicy Mac and Cheese:

If you like your mac and cheese with a kick, add diced jalapeños or serrano peppers along with the roasted poblanos. You can also sprinkle some cayenne pepper or hot sauce into the cheese sauce for extra heat.

2. Bacon and Gouda Mac and Cheese:

For added smokiness and flavor, stir in some crispy, cooked bacon or pancetta into the mac and cheese. The salty, crispy bacon pairs beautifully with the creamy cheese and roasted poblanos.

3. Vegetarian Mac and Cheese:

If you’re looking for a vegetarian option, this dish is naturally vegetarian as written. For more variety, you can add roasted vegetables like broccoli, cauliflower, or butternut squash for added flavor and nutrition.

4. Gluten-Free Mac and Cheese:

To make this dish gluten-free, simply use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend for the roux. You can also use gluten-free breadcrumbs for the topping.

5. Creamy Four-Cheese Mac:

If you’re a cheese lover, feel free to add more cheese varieties to the mix! Try adding a combination of Gruyère, Monterey Jack, and Parmesan to the Gouda and cheddar for a super cheesy and decadent dish.

6. Mac and Cheese with Protein:

To make this mac and cheese a heartier main dish, stir in some cooked chicken, ground beef, or chorizo before baking. The addition of protein makes this a filling meal on its own.

Freezing and Storage

Storing Leftovers:

Store any leftover Roasted Poblano and Smoked Gouda Mac and Cheese in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or in the oven at 350°F (175°C) until heated through. If the sauce has thickened too much, you can add a splash of milk or cream to loosen it up.

Freezing:

You can freeze the mac and cheese before baking for up to 2 months. Assemble the mac and cheese in a freezer-safe dish, cover it tightly with plastic wrap and foil, and freeze. When ready to bake, thaw in the refrigerator overnight, then bake at 350°F (175°C) for 25-30 minutes, or until hot and bubbly.

Special Equipment

• Large Pot: For boiling the pasta and making the cheese sauce.
• Skillet or Broiler: For roasting the poblano peppers.
• 9×13-Inch Baking Dish: For baking the mac and cheese.
• Whisk: For making the roux and whisking the sauce until smooth.

Frequently Asked Questions

1. Can I use a different type of cheese?

Yes! While smoked Gouda adds a unique flavor, you can substitute it with other cheeses like Gruyère, fontina, or even mozzarella. Just be sure to include a sharp cheese like cheddar to balance the flavors.

2. Can I make this dish ahead of time?

Yes! You can prepare the mac and cheese up to the point of baking, then cover and refrigerate it for up to 24 hours. When ready to serve, simply bake as directed, adding a few extra minutes to the baking time if needed.

3. Can I roast the poblanos in advance?

Absolutely. You can roast and peel the poblano peppers up to 2 days in advance. Store them in an airtight container in the refrigerator until you’re ready to use them in the recipe.

4. How do I get the cheese sauce extra creamy?

To ensure a smooth, creamy cheese sauce, whisk the roux thoroughly before adding the milk and cream, and continue whisking to prevent lumps. Also, use freshly shredded cheese for the best melting results.

5. What should I serve with mac and cheese?

This mac and cheese is hearty enough to stand on its own, but it pairs well with a simple green salad, grilled vegetables, or even BBQ ribs or pulled pork for a full meal.

Conclusion

Roasted Poblano and Smoked Gouda Mac and Cheese is the ultimate comfort food with a gourmet twist. The roasted poblanos add a subtle heat and smokiness, while the creamy, cheesy sauce made with smoked Gouda and sharp cheddar ensures every bite is rich and satisfying. Whether you’re serving it as a main course or a side dish, this mac and cheese is sure to impress everyone at the table.

I hope you enjoy making and sharing this recipe as much as I do! Feel free to customize it with your favorite add-ins, and don’t forget to serve it hot for the best experience.

Print