Why You’ll Love This Recipe

I like how the roasted poblanos add a subtle smokiness without being too spicy, making the dish appealing to both kids and adults. The crispy panko topping balances the creamy pasta with just the right crunch, and the cavatappi pasta holds the sauce perfectly in every bite. It’s indulgent yet approachable, and I find it always disappears fast when I put it on the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

8 oz cavatappi pasta
2 large poblano peppers
2 cups sharp cheddar cheese, shredded
2 cups whole milk
4 tbsp unsalted butter
¼ cup all-purpose flour
1 cup panko breadcrumbs
Salt to taste

Directions

1. Preheat oven to 400°F (200°C). Place poblanos on a lined baking sheet and roast for 20 minutes until blistered. Let cool, then peel and chop.

2. Meanwhile, cook pasta in salted boiling water until al dente, 7–9 minutes. Drain and set aside.

3. In a saucepan, melt butter over medium heat. Whisk in flour to form a roux and cook until golden. Gradually whisk in milk until smooth and thickened.

4. Stir in shredded cheddar until melted, reserving some for topping.

5. Combine pasta, roasted poblanos, and cheese sauce. Mix until evenly coated.

6. Transfer to a greased baking dish. Sprinkle with remaining cheese and breadcrumbs.

7. Bake at 375°F (190°C) for 25 minutes, until golden brown on top.

Servings and Timing

This recipe serves 6. Prep time is 20 minutes, cook time 25 minutes, for a total of 45 minutes.

Variations

I sometimes mix in pepper jack cheese with the cheddar for extra spice. If I want more veggies, I add sautéed onions or corn to the pasta before baking. For a meatier version, I stir in cooked shredded chicken . Using smoked gouda instead of some of the cheddar gives it a deeper smoky flavor.

Storage/Reheating

I keep leftovers in the fridge in an airtight container for up to 3 days. To reheat, I bake it at 350°F until warmed through, adding a splash of milk if it seems dry. It can also be frozen for up to 2 months—just thaw overnight in the fridge before reheating.

FAQs

Are poblano peppers very spicy?

No, I find poblanos are mild with just a smoky flavor. They add depth without overwhelming heat.

Can I use a different pasta shape?

Yes, elbows, penne, or shells all work well, but I prefer cavatappi since it holds the sauce nicely.

Do I need to peel the poblanos?

Yes, peeling after roasting removes the tough skin and leaves a smooth, smoky pepper.

Can I make this ahead of time?

Yes, I assemble it up to the baking step, refrigerate, then bake just before serving.

What cheese works best besides cheddar?

I like mixing in Monterey Jack, smoked gouda, or fontina for creaminess and flavor.

Can I make it gluten-free?

Yes, I use gluten-free pasta and substitute a gluten-free flour blend in the roux.

How do I get the top extra crispy?

I mix a little melted butter with the panko before sprinkling it on.

Can I use milk alternatives?

Yes, I’ve used unsweetened oat milk or almond milk, though it changes the flavor slightly.

How do I reheat leftovers without drying them out?

I add a splash of milk, cover with foil, and reheat in the oven until warmed through.

Conclusion

This roasted poblano mac and cheese is a delicious twist on a classic dish, with smoky peppers adding depth to the creamy, cheesy base. I love how it’s both comforting and unique, making it perfect for family meals or entertaining guests. Every bite brings together creamy pasta, roasted flavor, and crispy topping—a true comfort food upgrade.