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Homemade Poblano Macaroni and Cheese photo

Poblano Macaroni and Cheese

This Poblano Macaroni and Cheese is a creamy, zesty twist on a classic dish that will leave your taste buds dancing!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Dish:
  • 2 whole Poblano chiles For that smoky flavor.
  • 8 ounces elbow pasta The classic choice for mac and cheese.
  • 2 tablespoons unsalted butter For richness.
  • 4 cloves minced garlic For aromatic depth.
  • 2 tablespoons all-purpose flour To thicken the cheese sauce.
  • 1.5 cups whole milk For a creamy texture.
  • 1 teaspoon mustard powder To enhance flavor.
  • 0.25 teaspoon cayenne powder For a hint of heat.
  • 0.5 teaspoon ground cumin To add warmth and earthiness.
  • 1 teaspoon lime zest For a refreshing brightness.
  • 0.5 cup chopped cilantro For a fresh, herbal touch.
  • 1 teaspoon Kosher salt To taste.
  • 1 teaspoon black pepper For seasoning.
  • 4 cups grated white cheddar The star of the show.
  • 0.5 cup Cotija cheese For a salty, crumbly finish.

Equipment

  • Large pot
  • Skillet
  • Whisk
  • Oven-safe baking dish
  • Knife and cutting board

Method
 

Instructions:
  1. Step 1: Roast the Poblanos - Begin by roasting the poblano chiles over an open flame or under a broiler for about 10 minutes until charred. Cover in plastic wrap to steam the skins off.
  2. Step 2: Cook the Pasta - While the poblanos cool, boil salted water in a large pot. Add elbow pasta and cook according to package instructions until al dente. Drain and set aside.
  3. Step 3: Prepare the Cheese Sauce - In a skillet, melt the butter over medium heat, sauté minced garlic for about a minute, then whisk in flour to create a roux. Gradually add whole milk, whisking to prevent lumps, then add mustard powder, cayenne, cumin, lime zest, salt, and pepper. Cook until thickened, about 3-5 minutes.
  4. Step 4: Add the Cheeses - Remove the skillet from heat and stir in grated white cheddar until melted. Crumble in Cotija cheese and mix until combined.
  5. Step 5: Combine and Bake - Peel and chop roasted poblanos, mix with pasta, cheese sauce, and chopped cilantro. Transfer to an oven-safe baking dish and bake at 350°F (175°C) for 20-25 minutes until golden and bubbly.

Notes

  • Prepare the cheese sauce and roast the poblanos a day in advance for easier meal prep.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • For a creamy texture when reheating, add a splash of milk.