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.