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Poblano Smoked Gouda Mac and Cheese Recipe
Ben Carraoli

Poblano Smoked Gouda Mac and Cheese Recipe

I recently made this poblano smoked gouda mac and cheese 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.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. Place whole poblano peppers under a broiler or on a hot grill until skins char evenly.
  2. Transfer them to a covered bowl or bag to steam for easier peeling.
  3. Peel skins, remove seeds, and dice peppers once cooled.
  4. Bring a large pot of salted water to a boil and cook pasta until al dente.
  5. Drain pasta but reserve a little pasta water in case sauce needs thinning later.
  6. Set cooked pasta aside while preparing cheese sauce.
  7. Melt butter in a saucepan, whisk in flour, and cook briefly to remove raw taste.
  8. Slowly whisk in milk and cream until smooth and thickened.
  9. Add smoked gouda, cheddar, and seasonings until sauce melts smoothly.
  10. Stir diced poblano peppers into the cheese sauce evenly.
  11. Add cooked pasta and fold gently so every piece is coated.
  12. Adjust seasoning and consistency if needed before baking or serving.
  13. Transfer mixture to a greased baking dish and top with breadcrumbs.
  14. Bake at 375°F for 15 minutes until bubbly and golden on top.
  15. 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.