Why Make This Recipe
Baked Mac and Cheese with Poblanos is a comforting dish that pairs creamy cheese with a kick of flavor from the poblano peppers. This dish is perfect for family dinners, gatherings, or even a cozy night in. The combination of cheese, pasta, and spicy peppers turns a classic favorite into a unique meal that’s sure to please everyone.
How to Make Baked Mac and Cheese with Poblanos
Ingredients:
- Cooking spray
- 2 poblano peppers (about 8 ounces)
- Kosher salt and freshly ground black pepper
- 1 (16-ounce) package short pasta, such as shells or penne
- 1/4 cup (1/2 stick) unsalted butter
- 1 shallot, chopped
- 1 garlic clove, chopped
- 1/4 cup all-purpose flour
- 3 cups half-and-half
- 2 tablespoons Dijon mustard
- 16 ounces extra-sharp Cheddar, grated (about 4 cups), divided
- 1 1/2 cups crushed tortilla chips
Directions:
- Preheat the oven to 350°F. Lightly grease a 9- by 13-inch baking dish.
- Grill the poblano peppers over high heat or directly on the flame of a gas burner. Turn them occasionally until they are charred all over, about 7 to 8 minutes. Transfer the peppers to a bowl and cover with plastic wrap. Allow them to sit for 5 minutes.
- Once the poblanos are cool enough to handle, use paper towels or the back of a knife to remove the charred skins. Discard the stems and seeds, then chop the flesh.
- Bring a large pot of salted water to a boil. Cook the pasta for two minutes less than the al dente time indicated on the package. Drain the pasta.
- In a medium pot, melt the butter over medium heat. Add the chopped shallot and garlic, seasoning with salt and pepper. Cook, stirring occasionally, until the shallots are tender, about 2 to 4 minutes.
- Add the flour to the pot and cook, stirring constantly for 1 minute. Slowly whisk in the half-and-half. Cook, stirring occasionally, until the mixture thickens slightly, about 4 to 6 minutes.
- Remove the pot from heat. Whisk in the Dijon mustard and 3 cups of cheese, adding it one handful at a time. Stir in the chopped poblanos and pasta until well combined.
- Transfer the mixture to the prepared baking dish. Top with crushed tortilla chips and the remaining 1 cup of cheese.
- Bake until the top is golden brown, about 17 to 20 minutes. Let it stand for 5 minutes before serving.
How to Serve Baked Mac and Cheese with Poblanos
Serve this dish hot from the oven. It makes a great main course or side dish. You can add a sprinkle of fresh herbs or serve it alongside a simple green salad to balance the flavors.
How to Store Baked Mac and Cheese with Poblanos
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F until warmed through or microwave it in individual portions.
Tips to Make Baked Mac and Cheese with Poblanos
- Feel free to adjust the level of spice by using fewer poblano peppers or replacing them with milder peppers if preferred.
- Make sure to cook the pasta a little less than the package instructions to prevent it from becoming mushy after baking.
- For extra flavor, add cooked bacon or diced ham to the cheese mixture before baking.
Variation
You can customize this recipe by adding different types of cheese, such as Monterey Jack or Pepper Jack for more heat. You can also mix in vegetables like spinach or broccoli for added nutrition.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any short pasta like macaroni, fusilli, or rigatoni.
2. How do I make this dish vegetarian?
This recipe is already vegetarian if you skip adding meat. Just enjoy the cheesy goodness with the poblanos.
3. Can I freeze leftovers?
Yes, you can freeze the baked mac and cheese in an airtight container. To reheat, let it thaw overnight in the fridge and then bake or microwave until heated through.
