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Close-up of Poblano Mac and Cheese.
Tara Noland

Poblano Mac and Cheese Recipe

Take your favorite comfort food to the next level with this Creamy Poblano Mac and Cheese. Roasted poblano peppers add a mild smoky flavor and just the right amount of heat to a rich, velvety cheese sauce that coats every bite of pasta.
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Prep Time 25 minutes
Cook Time 19 minutes
Stand Time 5 minutes
Total Time 50 minutes
Servings: 10 servings
Course: dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

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

Method
 

  1. Lightly grease a 9 x 13-inch baking dish and set it aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Preheat the oven to 350 degrees F.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 29gProtein: 17gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 83mgSodium: 442mgPotassium: 364mgFiber: 2gSugar: 4gVitamin A: 942IUVitamin C: 23mgCalcium: 411mgIron: 1mg

Notes

See the post for more information, photos and tips. 

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