By Bring Poblano Smoked Gouda Mac and Cheese to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Poblano Smoked Gouda Mac and Cheese captures the essence of breads & pastries while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Poblano Smoked Gouda Mac and Cheese becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
4 cups dry small pasta (macaroni elbow noodles, cavatelli, small shells, or other preferred pasta shape)
4 poblano peppers
6 tablespoons unsalted butter
¼ cup all-purpose flour
2 ¼ cups heavy cream
2 teaspoons 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
½ teaspoon cayenne
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon kosher salt
¼ cup panko bread crumbs
PREPARATION STEPS
Roasted Poblanos:
Cut poblanos into 1-inch wide strips, discarding seeds and stems
Place strips skin side up on a baking sheet
Broil on high for 6-10 minutes or until the skins are mostly black
Check every 2 minutes to prevent burning.
Remove from oven and let cool for 2 minutes, then place strips in a ziplock bag for 5 minutes. Remove skins and finely chop. Set aside.
Cook Pasta:
Bring a large pot of water to a boil
Add 2 tablespoons of salt to the boiling water, then reduce heat slightly
Add pasta and cook for 75% of the total time stated on the package
Drain the pasta and set aside.
Cheese Sauce and Assembly:
Preheat your oven to 350°F (175°C).
In a large pot, melt butter over medium heat. Slowly add flour while whisking constantly to make a blonde roux. Cook until smooth and slightly nutty.
Reduce heat to low and slowly add the cream while whisking until smooth. Whisk in mustard powder.
Cook for approximately 5 minutes until the béchamel thickens. If too thick, add a little water. Keep warm.
Add mascarpone and grated cheeses. Stir until melted and combined. If needed, turn up the heat slightly. You should have a creamy, thick sauce.
Add all remaining seasonings and chopped poblanos. Taste and adjust seasoning if needed.
Add cooked pasta to the cheese sauce and stir to combine. Transfer to a large baking dish and sprinkle with bread crumbs.
Bake the Mac and Cheese:
Bake for 15-20 minutes or until the sauce begins to bubble on the sides. Be careful not to overbake.
Broil on high for 1 minute until the bread crumbs are golden brown.
Remove from oven and let sit for 5 minutes before serving.
ORIGIN STORY
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 25 min | Cook: 25 min | Total: 50 min | Servings: 10 | Calories: ~260 kcal | Difficulty: Medium
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRING
Green salad; Roasted vegetables; Rice or bread
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
