Poblano Smoked Gouda Mac and Cheese
Creamy, cheesy and oh so gooey, this Poblano Smoked Gouda Mac and Cheese is sure to become a favorite of the old and young alike. Perfect to accompany a table full of smoked meats, hot off the grill or as a taste of summer on a cold winter night. Mac and Cheese is always a perfect comfort food, served up any time of the year!
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 grated
- ⅓ cup aged white cheddar cheese grated
- ⅓ cup sharp cheddar cheese grated
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
- ¼ cup panko breadcrumbs
Instructions
- ROASTED POBLANOS: Preheat the broiler. Cut poblano peppers into 1-inch-wide strips, discarding seeds and stems. Place strips skin side up on a baking sheet and broil for 6-10 minutes until the skins blacken, checking frequently. Let cool, then place in a Ziplock bag for 5 minutes. Remove skins and finely chop.
- COOK PASTA: Bring a large pot of water to a boil with 2 tablespoons salt. Add pasta and cook to 75% doneness. Drain and drizzle with olive oil if sticking.
- CHEESE SAUCE and ASSEMBLY: Preheat oven to 350°F. In a pot, melt butter and add flour to make a blonde roux. Gradually add cream, whisking until smooth. Add mustard powder and cook until thick. Stir in cheeses until melted, then add all seasonings and chopped poblanos. Combine with pasta and transfer to a baking dish. Top with breadcrumbs.
- BAKE: Bake for 15-20 minutes until bubbling, then broil for 1 minute until golden. Rest before serving.
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