Roasted Poblano Mac & Cheese – Whisk Guide
Before diving into the rich world of roasted poblano mac & cheese, let’s think about what complements this dish.
First off, a simple green salad brings freshness that complements the creamy texture. Toss together whatever greens you have on hand—spinach, arugula, maybe even some kale. Drizzle with a balsamic vinaigrette for that sweet tang.
Next, consider grilled chicken. Its smoky flavor creates a delightful contrast to the creamy pasta. You could marinate the chicken with lime and spices to echo the roasted poblano’s warmth.
If you’re feeling adventurous, pair it with Mexican street corn (elote). The sweet, charred corn smeared with creamy sauce is a vivid flavor match and adds vibrant color to your plate.
Lastly, don’t overlook a crisp lager or a refreshing margarita. Both provide a thirst-quenching balance to the richness of the cheese. Trust me; each sip is an experience you won’t want to miss.
If you love mac & cheese and peppers, then you’re in for a treat. Today, I’ll share my take on roasted poblano mac & cheese. This isn’t just comfort food; it’s a creamy, spicy adventure that brings a twist to a classic dish.
Imagine sinking your fork into melted cheese fused with roasted poblano’s delightful heat. Can’t you just feel your taste buds dancing?
My passion for cooking started in my grandmother’s kitchen, where I learned that good food comes from the heart. As a registered dietitian and food blogger, I strive to bring healthy, delicious recipes to busy lives.
Roasted poblano mac & cheese fits that bill perfectly. It’s straightforward, yet the flavors are anything but ordinary. Now, let’s dive into this delectable dish!
What is Roasted Poblano Mac & Cheese?
Roasted poblano mac & cheese takes the classic mac & cheese we all adore and elevates it to something extraordinary. By roasting poblano peppers until they are charred and soft, the dish acquires a subtle smokiness that pairs beautifully with cheesy goodness.
The creaminess of the cheese and the warmth of the poblano create a dish that’s addictive and satisfying.
This version doesn’t compromise on health, either. Whole-wheat elbow macaroni adds fiber, and using less cheese than traditional recipes keeps the calories in check without sacrificing flavor.
Why This Recipe Works?
What makes this recipe shine? Several elements come together seamlessly. First, roasting the poblano brings out its natural sweetness while adding a layer of depth.
Next, the combination of sharp cheddar and Monterey Jack cheeses yields a complex flavor profile. The whole-wheat elbow macaroni provides a hearty base.
It’s simple yet impactful. You’ll notice that by keeping the ingredients accessible, anyone from novice cooks to seasoned chefs can master this dish and impress guests. Lastly, it comes together quickly, so you can whip it up for a weeknight dinner or a weekend gathering.
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What You’ll Need to Make This Dish?
Gather these ingredients for a straightforward culinary adventure:
– 6 cups cooked whole-wheat elbow macaroni (about 3 cups dry)
– 1-2 poblano peppers
– 2 ½ cups milk
– ¼ cup all-purpose flour
– 5 oz. shredded sharp cheddar cheese (divided)
– 4 oz. shredded Monterey Jack cheese (divided)
– Oil mister or cooking spray
– ½ cup panko breadcrumbs
– 1 tablespoon extra virgin olive oil
– ⅛ teaspoon sea salt
– ⅛ teaspoon freshly ground black pepper
– 2 tablespoons fresh cilantro, chopped
– 1 tablespoon lime juice
– ¼ teaspoon garlic powder
How to Make Roasted Poblano Mac & Cheese?
Spoiler alert: It’s easier than you think! The combination of roasting and cooking makes this dish stand out. Let’s take it step by step.
Step 1: Roast the Poblano Peppers
Start by preheating your oven to 425°F. Place the poblano peppers on a baking sheet and spritz them lightly with cooking spray. Roast for about 20-25 minutes until they are blackened and blistered.
Once roasted, place them in a bowl and cover with plastic wrap for about ten minutes to steam. This makes peeling off the skins much easier!
Step 2: Cook the Macaroni
Meanwhile, boil a large pot of salted water. Add the dry elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
Step 3: Make the Cheese Sauce
In a saucepan, heat the milk over medium-low heat. In another pan, whisk the flour with a bit of milk until smooth, then add the rest of the milk. Cook while whisking until the mixture thickens slightly. Stir in the cheeses—sharp cheddar and Monterey Jack—all while keeping the heat low. Season the sauce with salt, pepper, and garlic powder.
Step 4: Combine Everything
Once the cheese sauce is smooth and creamy, fold in the cooked macaroni. Chop the roasted poblano and add it to the mixture as well. The key is to make sure every elbow is coated.
Step 5: Assemble and Bake
Pour the mac & cheese mixture into a baking dish. In a small bowl, combine panko breadcrumbs with olive oil and sprinkle it over the top. Bake at 350°F for 20-25 minutes or until the top is golden brown.
Step 6: Garnish and Serve
After baking, remove the dish from the oven and let it cool slightly. Garnish with chopped cilantro and a squeeze of lime juice before serving. Enjoy while it’s hot!
Tips for Success
Here are a few pointers to ensure your roasted poblano mac & cheese is a hit:
- Watch the Roasting: Keep an eye on your poblano peppers. Burnt is good; charred is great, but they shouldn’t turn to ash.
- Experiment with Cheeses: Don’t hesitate to try different cheeses. Pepper jack offers a spicy flair, while gouda adds smokiness.
- Save Time: Cook the macaroni in advance. It can sit until you’re ready to make the cheese sauce.
- Breadcrumbs: For an even crispier topping, broil it for a minute after it’s done baking. Just don’t walk away!
- Make it Ahead: You can assemble the dish a few hours in advance. Just cover it and put it in the refrigerator until you’re ready to bake.
How to Store Leftovers?
Leftovers can be a lifesaver! Store them in an airtight container in the refrigerator. They should keep well for about 3-4 days.
For best results, reheating in an oven will keep the texture nice. Just add a touch of milk to restore the creaminess!
Nutrition Information
roasted poblano mac & cheese nutrition facts
How Would I Recommend Serving Roasted Poblano Mac & Cheese?
Here are some fun suggestions to enjoy this dish:
- As a Main Dish: Serve it alongside a crisp salad for a complete meal. The textures and flavors blend beautifully.
- With Grilled Proteins: Pair it with grilled chicken or steak. The smoky elements from both dishes mesh harmoniously.
- Alongside Tacos: Enjoying this mac & cheese with soft or crunchy tacos can elevate your meal. Think about a fish or spicy beef taco for a flavor explosion.
- As a Side Dish: This dish also holds its own as a side at your next family barbecue or potluck. Just be ready to share!
What Alternatives Can You Use for the Ingredients?
Sometimes, life doesn’t have all the right ingredients. No worries! Here are some substitutes:
- Pasta Alternatives: Gluten-free pasta can replace elbow macaroni to make this dish gluten-friendly. Quinoa pasta works well, too.
- Cheese Options: Don’t have sharp cheddar? Regular cheddar or even Monterey Jack alone can suffice.
- Poblano Peppers: If you can’t find poblano peppers, bell peppers add sweetness. For heat, use jalapeños (but be ready for a kick).
- Milk Choices: Use almond milk or coconut milk for a dairy-free version. Just pick unsweetened varieties for the best flavor.
Roasted Poblano Mac & Cheese
Ingredients
Equipment
Method
- Spoiler alert: It’s easier than you think! The combination of roasting and cooking makes this dish stand out. Let’s take it step by step.
- Start by preheating your oven to 425°F. Place the poblano peppers on a baking sheet and spritz them lightly with cooking spray. Roast for about 20-25 minutes until they are blackened and blistered.
- Once roasted, place them in a bowl and cover with plastic wrap for about ten minutes to steam. This makes peeling off the skins much easier!
- Meanwhile, boil a large pot of salted water. Add the dry elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
- In a saucepan, heat the milk over medium-low heat. In another pan, whisk the flour with a bit of milk until smooth, then add the rest of the milk. Cook while whisking until the mixture thickens slightly. Stir in the cheeses—sharp cheddar and Monterey Jack—all while keeping the heat low. Season the sauce with salt, pepper, and garlic powder.
- Once the cheese sauce is smooth and creamy, fold in the cooked macaroni. Chop the roasted poblano and add it to the mixture as well. The key is to make sure every elbow is coated.
- Pour the mac & cheese mixture into a baking dish. In a small bowl, combine panko breadcrumbs with olive oil and sprinkle it over the top. Bake at 350°F for 20-25 minutes or until the top is golden brown.
- After baking, remove the dish from the oven and let it cool slightly. Garnish with chopped cilantro and a squeeze of lime juice before serving. Enjoy while it’s hot!
Nutrition
Video
Notes
- Watch the Roasting: Keep an eye on your poblano peppers. Burnt is good; charred is great, but they shouldn’t turn to ash.
- Experiment with Cheeses: Don’t hesitate to try different cheeses. Pepper jack offers a spicy flair, while gouda adds smokiness.
- Save Time: Cook the macaroni in advance. It can sit until you’re ready to make the cheese sauce
- Breadcrumbs: For an even crispier topping, broil it for a minute after it’s done baking. Just don’t walk away!
Tried this recipe?
Let us know how it was!FAQs
Can I make this dish vegan?
Yes, substitute cheese with vegan cheese and use plant-based milk. There are great options available that melt well for creamy textures!
Is it possible to freeze roasted poblano mac & cheese?
Absolutely! Assemble it, then store it in an airtight container. It can freeze well for up to two months. Thaw overnight in the fridge before baking.
How spicy is roasted poblano mac & cheese?
The heat level is manageable. If you’re sensitive to spice, remove the seeds and membranes from the poblano before roasting.
What can I use instead of panko breadcrumbs?
Regular breadcrumbs work in a pinch. If you’re avoiding gluten, look for gluten-free breadcrumbs.
Can I add other vegetables?
Definitely! Spinach, kale, or even roasted zucchini can add nutrition and variety to the dish.
How can I amp up the flavors?
Add spices like cumin or chili powder to the cheese sauce for a deeper flavor. You can also enhance it with some chopped tomatoes or tomatoes with green chilies for added zest.
Conclusion
Roasted poblano mac & cheese is more than just comfort food; it’s a delicious fusion of flavors that everyone will love.
With its rich, creamy texture and warmth wrapped in roasted peppers, it’s bound to leave a mark on your taste buds. Moreover, the balance between health and indulgence means you can make it any time guilt-free.
Cooking this dish brings back memories of my grandmother and reminds me how food connects us all. It’s not just a meal; it’s an experience shared with family and friends.
I hope your journey to create this unique take on mac & cheese is as enjoyable as the final dish. Grab your ingredients, roll up your sleeves, and let’s get cooking!
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