Creamy Poblano Smoked Gouda Mac and Cheese (Print version)

Roasted poblano peppers, smoked gouda, cheddar, and a crisp panko top make this creamy baked mac and cheese smoky, rich, and deeply comforting.

# Ingredients:

For the pasta and peppers

01 - 1 lb (450 g) cavatappi, shells, or elbow macaroni
02 - 3 large poblano peppers
03 - 1 tablespoon kosher salt, for pasta water

For the cheese sauce

04 - 6 tablespoons (85 g) unsalted butter
05 - 1/4 cup (32 g) all-purpose flour
06 - 2 cups (480 ml) whole milk
07 - 1 cup (240 ml) heavy cream
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon smoked paprika
10 - 1/4 teaspoon cayenne pepper, optional
11 - 1 teaspoon kosher salt, plus more to taste
12 - 1/2 teaspoon black pepper
13 - 8 oz (225 g) smoked gouda, freshly grated
14 - 6 oz (170 g) sharp cheddar, freshly grated
15 - 4 oz (115 g) Monterey Jack, freshly grated

For the topping

16 - 1 cup (55 g) panko breadcrumbs
17 - 2 tablespoons (28 g) unsalted butter, melted
18 - 2 tablespoons chopped cilantro or parsley

# Instructions:

01 - Heat the broiler. Place poblanos on a foil-lined sheet pan and broil, turning often, until blistered on all sides, 8-12 minutes. Cover in a bowl for 10 minutes, then peel, seed, and chop.
02 - Bring a large pot of salted water to a boil. Cook the pasta until 1 minute shy of al dente, then drain well.
03 - Heat oven to 350°F. Melt 6 tablespoons butter in a large pot over medium heat. Whisk in flour and cook for 1-2 minutes until pale golden and lightly nutty.
04 - Slowly whisk in milk and cream. Cook, whisking often, until the sauce thickens enough to coat a spoon, 4-6 minutes. Stir in Dijon, smoked paprika, cayenne, salt, and pepper.
05 - Remove the pot from the heat. Stir in smoked gouda, cheddar, and Monterey Jack by handfuls until smooth and fully melted.
06 - Fold the chopped poblanos and drained pasta into the cheese sauce. Taste and adjust salt or pepper.
07 - Transfer to a buttered 9x13-inch baking dish. Toss panko with melted butter and sprinkle over the top. Bake for 18-22 minutes until bubbling at the edges and golden on top. Rest 5 minutes, then finish with cilantro or parsley.

# Good to know:

01 - Use freshly grated cheese for the smoothest sauce.
02 - Rest 5 minutes before serving so the sauce settles.
03 - Cook pasta slightly under al dente because it softens more in the oven.

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