Description

A creamy, cheesy baked mac and cheese made with roasted poblano peppers for a smoky twist and topped with crispy panko breadcrumbs. A comforting yet elevated dish perfect for family dinners or potlucks.

Ingredients

8 oz cavatappi pasta

2 large poblano peppers

2 cups sharp cheddar cheese, shredded (reserve some for topping)

2 cups whole milk

4 tbsp unsalted butter

1/4 cup all-purpose flour

1 cup panko breadcrumbs

Salt, to taste

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Instructions

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.
Cook pasta in salted boiling water until al dente, 7–9 minutes. Drain and set aside.
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.
Stir in shredded cheddar until melted, reserving some for topping.
Combine pasta, roasted poblanos, and cheese sauce. Mix until evenly coated.
Transfer to a greased baking dish. Sprinkle with remaining cheese and breadcrumbs.
Bake at 375°F (190°C) for 25 minutes, until golden brown on top.

Notes

Mix pepper jack cheese with cheddar for extra spice.

Add sautéed onions, corn, or other veggies for more flavor and texture.

Stir in cooked shredded chicken, bacon, or chorizo for a heartier version.

Use smoked gouda with cheddar for a deeper smoky flavor.

Mix melted butter with panko before topping for extra crunch.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 420
Sugar: 4g
Sodium: 450mg
Fat: 23g
Saturated Fat: 13g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 16g
Cholesterol: 60mg