Poblano Mac and Cheese
This amazing Poblano Mac and Cheese recipe gives you all the great tastes of homemade mac and cheese that you remember so well, with a hint of spiciness from the poblano pepper. The rich, velvety cheese sauce covers every bit of the pasta and pairs perfectly with the heat of the pepper, giving you a dish that everyone will love!
If you love baked pasta like this great mac and cheese, this Baked Chicken Orzo is wonderful! It is a cozy, one-pan meal filled with tender chicken, creamy orzo pasta, and rich, savory flavor. Looking for a little more cheese? This Three Cheese Baked Penne is just the recipe you need to make!
While green poblano peppers are generally milder, red poblano peppers usually have more of a kick. Although the level of spice in both the green and red peppers can often vary quite a bit.
Why I Love This Recipe
- Can be made in under an hour
- Love the slight heat of a poblano
- Cheesy and delicious
- Can be prepared in advance
- Love a baked pasta meal
Helpful Items for This Recipe
This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge to you.
Casserole Dish for Oven, 9×13 Ceramic Baking Dish, 115oz Large Lasagna Pan
Colander Stainless Steel 3-Quart, Strainer Kitchen, Dishwasher Safe
Wooden Spoons for Cooking, Natural Premium Teak Wooden Spoons
Ingredients for Poblano Mac and Cheese
Poblano peppers are mild chili peppers commonly used in Mexican cuisine. They have a rich, earthy flavor with gentle heat that’s milder than a jalapeño. Roasting poblano peppers enhances their smoky sweetness, making them an excellent addition to creamy pasta dishes like mac and cheese.
Ingredients
Poblano peppers – These are the perfect peppers for this recipe, not too spicy, just the right amount of heat.
Dry macaroni pasta – Use a good-quality pasta; it makes a difference.
Butter – If you use unsalted butter, make sure you adjust the seasoning accordingly.
Shallot, chopped – The softer, milder taste of the shallot goes great in the recipe.
Garlic clove, minced – Adds the perfect punch of flavor.
All-purpose flour – Needed to thicken the cheese sauce.
Half and half cream – Adds a creamy richness to the cheese sauce.
Dijon mustard – For a hint of heat with big flavor.
Sharp cheddar cheese, grated – The taste of the sharp or old cheddar helps make this cheese sauce.
Kosher salt and fresh ground pepper – Seasoning is a must, and always taste while cooking to get the seasoning right.
Crushed potato chips – Use your favorite, ripple, BBQ, etc., or even try Doritos or a corn chip for a change.
What cheeses work best?
Sharp cheddar, Monterey Jack, Gruyère, Gouda, pepper Jack, or mozzarella all pair beautifully with roasted poblanos.
How to Make Poblano Mac and Cheese
Lightly grease a 9 x 13-inch baking dish and set it aside.
Grill the poblano peppers over high heat or cook directly on the flame of a gas burner, turning occasionally, until charred on all sides, about 5-7 minutes.
Transfer the charred peppers to a bowl and cover with plastic wrap, or place them in a zip-loc bag and seal them up. Let them sit for 5 – 8 minutes or until cool enough to handle.
Using a paper towel or the back of a knife, remove the charred skins. Discard the skin, stems, and seeds, and chop the flesh.
Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the al dente time on the package, drain and set aside.
Preheat the oven to 350 degrees F.
Melt the butter in a large pot over medium heat. Add the chopped shallots and cook, stirring occasionally, for 2 – 3 minutes. Add the garlic and cook for 30 seconds. Season with Kosher salt and fresh ground pepper.
Add the flour and cook, stirring for 1 minute. Slowly whisk in the half and half. Cook, stirring often, until slightly thickened, about 4 – 6 minutes.
Remove the pot from the heat and whisk in the Dijon mustard and 3 cups of grated cheese, 1 cup at a time, whisking to allow the cheese to melt with each addition. Add the chopped poblanos peppers and the cooked pasta and stir to combine.
Transfer the mixture to the prepared baking dish. And bake in the preheated oven for 10 minutes. Then top with the crushed chips and continue to bake for another 10 minutes or until bubbly around the edges. Let stand 5 minutes before serving.
Serving Suggestions
Serve Poblano Mac and Cheese with:
- Grilled chicken or steak
- Pulled pork or barbecue ribs
- Roasted vegetables
- Fresh green salad
- Garlic bread
- Smoked sausage
- Burgers or barbecue favorites
Frequently Asked Questions
Are poblano peppers spicy?
Poblano peppers are considered mild, typically measuring between 1,000 and 2,000 Scoville Heat Units. Most add smoky flavor more than heat.
Can I make this ahead of time?
Yes! Assemble the mac and cheese up to one day in advance, refrigerate, and bake just before serving. It will be drier, though, as the macaroni does absorb the sauce.
Can I freeze Poblano Mac and Cheese?
Yes. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture.
Little Chef’s Secrets
Pro Tips for the Best Poblano Mac and Cheese
- Roast the poblano peppers until the skins are blistered for the best flavor.
- Peel the peppers after roasting to create a silky-smooth cheese sauce.
- Shred your own cheese for the creamiest texture, as pre-shredded cheese doesn’t melt as smoothly.
- Cook the pasta just until al dente since it will continue cooking in the sauce.
- Add a crunchy potato chip topping and bake until golden for extra texture.
- Taste the peppers before adding them, as their heat level can vary.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore its creamy consistency.
Pin it HERE!!
Pin it HERE!!
Poblano Mac and Cheese Recipe
Ingredients
- 2 Medium poblano peppers
- 16 ounces dry macaroni pasta
- 1/4 cup unsalted butter
- 1 medium shallot chopped
- 1 garlic clove minced
- 1/4 cup flour
- 3 cups half and half cream
- 2 Tbsp Dijon mustard
- 4 cups grated sharp cheddar cheese
- Kosher salt and fresh ground pepper
- 1 1/2 cups crushed potato chips use for favorite, ripple, BBQ, etc. or try Doritos
Equipment
- Casserole Dish for Oven, 9×13 Ceramic Baking Dish
Method
- Lightly grease a 9 x 13-inch baking dish and set it aside.
- Grill the poblano peppers over high heat or cook directly on the flame of a gas burner, turning occasionally, until charred on all sides, about 5-7 minutes.
- Transfer the charred peppers to a bowl and cover with plastic wrap, or place them in a zip-loc bag and seal them up. Let sit for 5 – 8 minutes or until cool enough to handle.
- Using a paper towel or the back of a knife, remove the charred skins. Discard the skin, stems, and seeds and chop the flesh; set aside.
- Bring a large pot of salted water to a boil. Cook the pasta 2 minutes less than the al dente time on the package, drain and set aside.
- Preheat the oven to 350 degrees F.
- Melt the butter in a large pot over medium heat. Add the chopped shallots and cook, stirring occasionally, for 2 – 3 minutes. Add the garlic and cook for 30 seconds. Season with Kosher salt and fresh ground pepper.
- Add the flour and cook, stirring for 1 minute. Slowly whisk in the half and half. Cook, stirring often, until slightly thickened, about 4 – 6 minutes.
- Remove the pot from the heat and whisk in the Dijon mustard and 3 cups of grated cheese, 1 cup at a time, whisking to allow the cheese to melt with each addition. Add the chopped poblanos peppers and the cooked pasta and stir to combine.
- Transfer the mixture to the prepared baking dish. And bake in the preheated oven for 10 minutes. Then top with the crushed chips and continue to bake for another 10 minutes or until bubbly around the edges. Let stand 5 minutes before serving.
