Poblano Smoked Gouda Mac and Cheese ~ TO BE TASTY

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, shredded
⅓ cup aged white cheddar cheese, shredded
⅓ cup sharp cheddar cheese, shredded
1 teaspoon Cajun seasoning
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon kosher salt
¼ cup panko bread crumbs

Instructions

Roasting the Poblanos

Step 1: Preheat your oven to broil on high. Cut the poblano peppers into 1-inch wide strips, discarding the seeds and stems. Place the strips skin side up on a baking sheet.

Step 2: Broil the poblano strips in the oven for 6-10 minutes, checking every 2 minutes to ensure the skins do not get too dark. The skins should be mostly blackened. Remove the sheet from the oven and let the peppers cool for 2 minutes.

Step 3: Place the roasted poblano strips in a ziplock bag for 5 minutes. This will help loosen the skins. After 5 minutes, remove the skins and finely chop the peppers. Set aside.

Cooking the Pasta

Step 4: Bring a large pot of water to a boil. Add 2 tablespoons of salt to the boiling water, then reduce the heat slightly so that the water is barely boiling.

Step 5: Add the pasta to the pot and cook for 75% of the total time stated on the package. The pasta will finish cooking in the oven. Once done, drain the pasta and set it aside. If the pasta begins to stick together, drizzle with a teaspoon of olive oil.

Preparing the Cheese Sauce and Assembling

Step 6: Preheat your oven to 350°F (175°C).

Step 7: In a large pot, melt the butter over medium heat. Slowly add the flour while whisking constantly to form a smooth mixture. Cook until the mixture begins to smell nutty and takes on a light golden color. Be careful not to let it brown too much; you're aiming for a blonde roux.

Step 8: Reduce the heat to low and slowly add the heavy cream, whisking constantly until smooth. Then, whisk in the mustard powder. Cook for approximately 5 minutes, or until the béchamel sauce has thickened to a paste-like consistency. If it becomes too thick, you can add a little water to thin it out.

Step 9: Add the mascarpone cheese and the shredded gouda, white cheddar, and sharp cheddar cheeses to the béchamel. Stir until completely melted and combined. If the mixture is not creamy, add a small amount of water to achieve a smooth, thick sauce.

Step 10: Add the Cajun seasoning, cayenne pepper, smoked paprika, black pepper, kosher salt, and the chopped roasted poblanos. Taste and adjust the seasonings as needed.

Step 11: Add the cooked pasta to the cheese sauce, stirring to combine. Transfer the mixture to a greased baking dish (a 7x11-inch rectangular dish or a 9x9-inch square dish works well).

Step 12: Sprinkle the top with panko bread crumbs.

Baking the Mac and Cheese

Step 13: Bake the mac and cheese in the preheated oven for 15-20 minutes, or until the sauce begins to bubble around the edges. Be careful not to overbake, as the sauce could separate.

Step 14: Move the dish to the top rack of the oven and broil on high for 1 minute, or until the bread crumbs are golden brown and nicely toasted.

Step 15: Once done, remove the dish from the oven and let it sit for 5 minutes before serving.

Tips and Variations

Tip 1: For a milder dish, you can reduce or omit the cayenne pepper.

Tip 2: If you prefer a different blend of cheeses, feel free to substitute with your favorites. Gruyere or fontina would be excellent choices.

Variation: Add cooked bacon or chicken for extra protein. Simply chop the cooked meat into bite-sized pieces and stir it into the cheese sauce with the pasta.

Storage and Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or reheat the entire dish in a 350°F oven for about 15 minutes or until heated through.

Conclusion

Roasted poblano mac and cheese is a delightful twist on a classic comfort food, offering a perfect blend of smoky, spicy, and creamy flavors. This dish is sure to become a favorite, whether you’re serving it at a family dinner or bringing it to a potluck. Enjoy the creamy texture and bold flavors in every bite!