Description
Indulge in the creamy goodness of Roasted Poblano Mac and Cheese, where traditional comfort food meets smoky, gourmet flair. This dish features perfectly roasted poblanos, sharp cheddar, and a crispy breadcrumb topping that will elevate any meal. Perfect for cozy nights or lively gatherings, each bite delivers a burst of flavor that will leave everyone asking for more.
Ingredients
Scale
- 8 oz elbow macaroni
- 2 large poblano peppers
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- ½ cup panko breadcrumbs
- 1 tsp garlic powder
- Salt and pepper to taste
- 1 tsp smoked paprika
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the macaroni in salted boiling water until al dente; drain and set aside.
- Roast the poblano peppers under the broiler until charred on all sides (about 10 minutes). Cool, peel the skins, and chop.
- In a saucepan over medium heat, melt butter. Whisk in flour until smooth, then gradually add milk while stirring until thickened.
- Remove from heat; stir in cheddar cheese until melted. Add chopped poblanos, garlic powder, salt, pepper, and smoked paprika.
- Fold cooked macaroni into the cheese sauce. Transfer to a greased baking dish and top with panko breadcrumbs.
- Bake uncovered for 25-30 minutes until golden brown and bubbly.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 60mg