Description
Welcome, food lovers! If you’re on the hunt for a comforting, cheesy dish with a twist, you’ve come to the right place. Today, we’re diving into the rich and flavorful world of Poblano Gouda Mac and Cheese. This dish combines the smoky, earthy flavor of roasted poblano peppers with the creamy goodness of Gouda cheese, creating a meal that’s sure to impress.
Ingredients
Scale
- 12 oz elbow macaroni
- 2 poblano peppers, roasted and peeled
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded Gouda cheese
- 1/2 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- Optional: Chopped fresh cilantro for garnish
Instructions
Step 1: Roast the Poblano Peppers
- Roast poblano peppers over an open flame or under a broiler until charred.
- Allow to cool, then peel off the skins, remove the seeds, and chop the peppers.
Step 2: Cook the Macaroni
- Cook macaroni until al dente according to package instructions. Drain and set aside.
Step 3: Prepare the Cheese Sauce
- Melt butter in a saucepan over medium heat. Stir in flour and cook for 1-2 minutes to make a roux.
- Gradually whisk in milk and heavy cream, cooking until the mixture thickens.
- Reduce heat and stir in Gouda and Parmesan cheeses until melted. Mix in garlic powder, smoked paprika, salt, and pepper.
Step 4: Combine and Bake
- Stir in chopped poblano peppers. Mix in cooked macaroni until coated.
- Transfer to a greased 9×13-inch baking dish and bake at 375°F for 15-20 minutes until golden and bubbly.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use fresh poblanos for maximum flavor.
- Substitute Gouda with cheddar or Monterey Jack for variety.
- Add breadcrumbs on top for extra crunch.