I recently made this Poblano Smoked Gouda Mac and Cheese Recipe for a cozy dinner, and honestly, it disappeared faster than I expected. The smoky cheese combined with roasted poblano peppers gives the dish a comforting yet bold flavor.
I love how creamy and rich it turns out without feeling heavy. After testing a few tweaks, this version became my go-to for gatherings. If you enjoy classic mac and cheese with a flavorful twist, you’ll absolutely love this recipe.
You can also enjoy similar simple sides like bell pepper sandwich recipe or mini baked potatoes recipe alongside it for a complete meal.
Ingredients
Here’s everything you need, along with helpful tips to make your mac and cheese extra delicious.
• 12 oz elbow macaroni or pasta of choice — Classic elbows hold sauce well, but shells or cavatappi also trap creamy sauce beautifully.
• 2 large poblano peppers, roasted and diced — Roasting brings out mild heat and smoky flavor; avoid canned peppers for best taste.
• 2 cups smoked gouda cheese, freshly grated — Always grate cheese fresh; pre-shredded cheese melts poorly due to anti-caking agents.
• 1 cup sharp cheddar cheese, grated — Adds sharpness and balances the smoky gouda flavor.
• 3 tbsp butter — Creates the base for a rich roux and smooth sauce.
• 3 tbsp all-purpose flour — Helps thicken the cheese sauce evenly.
• 2½ cups whole milk — Whole milk gives the sauce richness; avoid low-fat versions for best texture.
• ½ cup heavy cream — Adds extra creaminess and luxurious mouthfeel.
• 1 tsp garlic powder — Enhances depth without overpowering the cheese.
• ½ tsp onion powder — Adds subtle sweetness and savoriness.
• ½ tsp smoked paprika — Boosts smoky flavor to complement gouda.
• Salt and black pepper to taste — Essential for balancing flavors.
• ½ cup breadcrumbs (optional topping) — Adds a crisp contrast when baked.
• 2 tbsp chopped fresh parsley or chives — Optional garnish for freshness.
Note: These quantities comfortably serve 4–6 people as a main dish or up to 8 as a side.
Variations
This recipe is flexible and easy to customize based on dietary needs or flavor preferences.
• Dairy-free version — Use plant-based butter, unsweetened almond or oat milk, and dairy-free smoked cheese alternatives.
• Extra protein option — Add grilled chicken, crispy bacon bits, or sautéed shrimp for a heartier meal.
• Vegetable-packed version — Stir in sautéed mushrooms, spinach, or roasted broccoli for added nutrition.
• Spice lovers’ twist — Add diced jalapeños or a pinch of cayenne for extra heat.
• Crunchy topping option — Mix breadcrumbs with Parmesan and melted butter for a crisp baked topping.
Cooking Time
Here’s how long this recipe takes from start to finish.
• Prep Time: 20 minutes
• Cooking Time: 25 minutes
• Total Time: 45 minutes
Equipment You Need
• Large pot — For boiling pasta evenly.
• Baking sheet — Used to roast poblano peppers.
• Saucepan — Needed to prepare cheese sauce.
• Whisk — Helps keep sauce smooth without lumps.
• Cheese grater — Essential for fresh cheese melting.
• Baking dish — Used if finishing mac and cheese in the oven.
How to Make Poblano Smoked Gouda Mac and Cheese Recipe?
This recipe comes together easily with simple steps that build deep flavor and creamy texture. Roasting peppers and making a smooth cheese sauce are the key highlights. Follow each stage carefully for perfect results every time.
Roast the Poblano Peppers
Place whole poblano peppers under a broiler or on a hot grill until skins char evenly.
Transfer them to a covered bowl or bag to steam for easier peeling.
Peel skins, remove seeds, and dice peppers once cooled.
Cook the Pasta
Bring a large pot of salted water to a boil and cook pasta until al dente.
Drain pasta but reserve a little pasta water in case sauce needs thinning later.
Set cooked pasta aside while preparing cheese sauce.
Make the Creamy Cheese Sauce
Melt butter in a saucepan, whisk in flour, and cook briefly to remove raw taste.
Slowly whisk in milk and cream until smooth and thickened.
Add smoked gouda, cheddar, and seasonings until sauce melts smoothly.
Combine Pasta and Peppers
Stir diced poblano peppers into the cheese sauce evenly.
Add cooked pasta and fold gently so every piece is coated.
Adjust seasoning and consistency if needed before baking or serving.
Optional Baking Step
Transfer mixture to a greased baking dish and top with breadcrumbs.
Bake at 375°F for 15 minutes until bubbly and golden on top.
Let rest briefly before serving for best texture.
Additional Tips for Making This Recipe Better
After making this recipe several times, here are some tips I personally follow.
• I always roast extra poblano peppers because their flavor deepens the next day.
• I grate cheese right before cooking to guarantee smooth melting.
• I slightly undercook pasta so it doesn’t turn mushy when baked.
• I taste sauce before adding pasta since seasoning changes once mixed.
• I sometimes mix in a little cream cheese for extra silkiness.
How to Serve Poblano Smoked Gouda Mac and Cheese Recipe?
This mac and cheese works as both a main dish and a side.
Serve it hot in shallow bowls topped with fresh herbs or extra smoked paprika. Add crispy bacon bits or roasted vegetables on top for added texture and color. Pair it with a fresh green salad or grilled vegetables to balance the richness. For gatherings, serve in a cast iron dish or baking pan straight from the oven for a rustic presentation.
Nutritional Information
Here’s a general nutritional estimate per serving.
• Calories: ~520 kcal
• Protein: ~20 g
• Carbohydrates: ~45 g
• Fat: ~30 g
Values may vary depending on ingredients and portion sizes.
Make Ahead and Storage
This dish stores and reheats beautifully, making it perfect for meal prep.
Refrigerating
Store leftovers in an airtight container for up to 4 days in the refrigerator.
Keep pasta covered tightly to prevent drying.
Reheat with a splash of milk to restore creaminess.
Freezing
Mac and cheese can be frozen for up to 2 months.
Cool completely before transferring to freezer-safe containers.
Thaw overnight in the refrigerator before reheating.
Reheating
Reheat portions gently on the stovetop or microwave with added milk.
Cover when reheating in the oven to keep moisture intact.
Stir midway through reheating for even warming.
Why You’ll Love This Recipe?
There are many reasons this dish quickly becomes a favorite.
• Bold smoky flavor with creamy comfort
The smoked gouda and roasted poblano peppers create a flavor twist that upgrades classic mac and cheese.
• Perfect for gatherings or weeknight meals
It’s easy enough for family dinners yet impressive for entertaining guests.
• Highly customizable
You can easily adjust spice, protein, or toppings to match preferences.
• Make-ahead friendly
Leftovers store and reheat beautifully, making meal prep simple.
• Comfort food with gourmet appeal
It feels indulgent while still being approachable and familiar.
If you’re craving a comforting dish with a smoky, creamy kick, this poblano smoked gouda mac and cheese recipe is guaranteed to satisfy. Once you try it, you’ll probably find yourself making it again for friends, family, and cozy nights in.
Poblano Smoked Gouda Mac and Cheese Recipe
Ingredients
Method
- Place whole poblano peppers under a broiler or on a hot grill until skins char evenly.
- Transfer them to a covered bowl or bag to steam for easier peeling.
- Peel skins, remove seeds, and dice peppers once cooled.
- Bring a large pot of salted water to a boil and cook pasta until al dente.
- Drain pasta but reserve a little pasta water in case sauce needs thinning later.
- Set cooked pasta aside while preparing cheese sauce.
- Melt butter in a saucepan, whisk in flour, and cook briefly to remove raw taste.
- Slowly whisk in milk and cream until smooth and thickened.
- Add smoked gouda, cheddar, and seasonings until sauce melts smoothly.
- Stir diced poblano peppers into the cheese sauce evenly.
- Add cooked pasta and fold gently so every piece is coated.
- Adjust seasoning and consistency if needed before baking or serving.
- Transfer mixture to a greased baking dish and top with breadcrumbs.
- Bake at 375°F for 15 minutes until bubbly and golden on top.
- Let rest briefly before serving for best texture.
Notes
- I always roast extra poblano peppers because their flavor deepens the next day.
- I grate cheese right before cooking to guarantee smooth melting.
- I slightly undercook pasta so it doesn’t turn mushy when baked.
- I taste sauce before adding pasta since seasoning changes once mixed.
- I sometimes mix in a little cream cheese for extra silkiness.