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Smoked Gouda Mac and Cheese with Charred Poblanos

March 28, 2020 by laurenwinegardner

Jump to Recipe - Print Recipe

I bring this Mac and Cheese with me to pretty much every event I can. It’s simple, everyone loves it, and it pretty much makes sense for anytime of year. The gouda gives it a rich smokiness and makes it incredibly creamy. The poblanos add a nice touch of spice.

Charring the peppers is one of my favorite things to do in the kitchen. It adds a bit of smoke to the peppers that compliments the cheese well. If you have never done this before don’t be afraid! The peppers will not catch fire as long as you turn them frequently and keep an eye on them.

For the cheese I typically shred it myself. Idk something about pre-shredded cheese freaks me out. With that being said, if you’re in a time crunch you can use pre-shredded cheese. Enjoy the recipe below!

Smoked Gouda Mac and Cheese with Charred Poblanos

This Mac and Cheese is my go to dish to bring to an event. Always a crowd pleaser, its incredibly creamy with just the right amount of smoke from the gouda and spice from the charred poblanos.
Print
Course: Main Course
Cuisine: American
Keyword: comfort food, creamy, dinner, macandcheese, pasta, supper
Prep Time: 20 minutes minutes
Cook Time: 15 minutes minutes
Servings: 8

Equipment

  • 9"x12" Baking Dish
  • Large Pot
  • Medium Pot
  • Gas Stove
  • Measuring Spoons
  • Measuring Cups
  • Knife

Ingredients

  • 2 tbsp butter
  • ⅓ cup breadcrumbs
  • 2 poblano peppers
  • 1lb medium shell pasta
  • 3 tbsp butter
  • 3 tbsp flour
  • 2½ cups whole milk
  • 2 cups smoked gouda cheese shredded
  • 3 cups sharp cheddar shredded
  • 2 cups mild cheddar shredded
  • 1½ tsp salt
  • 1 tsp pepper

Instructions

  • Preheat your oven to 350°F. Melt the 2 tbsp of butter in the microwave at 30 second intervals in a microwave safe dish. Add the breadcrumbs and mix together. Set aside.
  • Place poblano peppers on the grate of a gas stove. Char the poblanos over medium heat, turning frequently. Continue to heat the skins until the pepper are fully charred all around. (You will be removing the skin) When done, immediately place the peppers in a bowl and cover with plastic wrap for 5 minutes. This will make it easy for you to remove the skin. Place the peppers on a cutting board and using the back of a knife scrape the charred skin off the peppers. Remove the stem and seeds from the peppers and cut the peppers into small pieces. Set aside.
  • Fill a large pot with water and bring to a boil to cook the shells. Cook to al dente. While the shells are cooking add 3 tbsp butter to a medium pot. Melt the butter on medium low heat. When the butter is melted add the flour and mix until you create a roux. Slowly add the milk and whisk constantly until the milk mixture is simmering and has thickened, approx. 5 minutes. Reduce the heat to low and add the cheese. Mix well. Add the salt, pepper and poblanos to the cheese sauce.
  • In the large pot add the cheese sauce to the cooked shells. Mix well. Transfer the mac and cheese to a 9×12 baking dish. Cover with breadcrumbs. Bake the Mac and Cheese for 15 minutes until bubbly. Serve and Enjoy!

Notes

If you make this recipe and love it be sure to tag me @lolacheriecola

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Filed Under: Dinner, Fall Recipes, Pasta, Vegetarian Tagged With: Cheesy, Comfort Food, Mac and Cheese, Pasta

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I'm Lauren. I live in Chicago, IL with my husband and pom Aiden. To learn more about me you can click below! Xx Lauren learn more!

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