Poblano Gouda Mac and Cheese Recipe: A Creamy Dinner Treat
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 ofPoblano 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 ozelbow macaroni
- 2poblano peppers, roasted and peeled
- 2 tbspunsalted butter
- 2 tbspall-purpose flour
- 2 cupswhole milk
- 1 cupheavy cream
- 2 cupsshredded Gouda cheese
- 1/2 cupgrated Parmesan cheese
- 1 tspgarlic powder
- 1/2 tspsmoked paprika
- Salt and pepper, to taste
- Optional:Chopped fresh cilantro for garnish
Instructions
- 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.
- Cook macaroni until al dente according to package instructions. Drain and set aside.
- 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.
- 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.
Notes
Use fresh poblanosfor maximum flavor.
Substitute Gouda with cheddar or Monterey Jack for variety.
Add breadcrumbs on top for extra crunch.