Description
This ultra creamy mac and cheese features roasted poblano peppers and gooey gouda for a comforting, cheesy delight.
Ingredients
Scale
- 8 ounces elbow macaroni
- 2 poblano peppers, roasted and diced
- 2 cups shredded gouda cheese
- 1 cup milk
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
Instructions
- Preheat oven to 375°F (190°C).
- Cook macaroni according to package instructions; drain and set aside.
- In a skillet, roast poblano peppers over flame until charred, then peel, seed, and dice.
- In a saucepan, melt butter over medium heat. Add flour and whisk to form a roux; cook for 1 minute.
- Gradually add milk, whisking constantly until thickened.
- Stir in shredded gouda cheese until melted and smooth.
- Add diced poblanos, salt, pepper, and garlic powder to the cheese sauce.
- Mix the cooked macaroni into the sauce and transfer to a baking dish.
- Bake for 20 minutes or until bubbly and golden on top.
Notes
For extra creaminess, use whole milk or add cream. Adjust spiciness by seeding the poblanos.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 4g
- Fat: 28g
- Carbohydrates: 35g
- Protein: 15g