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In the realm of comfort food, few dishes can rival the creamy allure of mac and cheese. This beloved classic has graced dinner tables and family gatherings for generations, cherished for its soul-soothing textures and flavors. However, in a world brimming with culinary creativity, traditional mac and cheese has evolved into exciting new variations that tantalize the taste buds. One such delightful reinterpretation is the Poblano Gouda Mac & Cheese—a dish that marries the rich, velvety creaminess of cheese with the smoky, spicy notes of roasted poblano peppers.

Poblano Gouda Mac & Cheese 🤤 | Ultra Creamy & Cheesy Comfort Food

Savor the creamy, smoky delight of Poblano Gouda Mac & Cheese! This gourmet twist on the classic comfort food combines rich Gouda, tender elbow macaroni, and roasted poblano peppers for a unique flavor experience. Perfect for family dinners or cozy nights in, this recipe is easy to make and irresistible to taste! Discover the secret to rich cheese sauce and a crispy topping. Try it for your next gathering! #MacAndCheese #ComfortFood #PoblanoGouda #Foodie #RecipeIdeas #CheesyGoodness #CulinaryCreativity
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Ingredients
  

8 oz elbow macaroni

2 large poblano peppers

4 tablespoons unsalted butter

1/4 cup all-purpose flour

4 cups whole milk

2 cups shredded smoked Gouda cheese

1 cup shredded sharp cheddar cheese

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon cayenne pepper (optional for extra heat)

Salt and freshly ground black pepper to taste

1 cup panko breadcrumbs

2 tablespoons olive oil

1/4 cup freshly chopped cilantro (for garnish)

Instructions
 

Roast the Poblano Peppers: Preheat your oven's broiler. Place the poblano peppers on a baking sheet and broil for about 10-15 minutes, turning occasionally, until the skins are blistered and charred. Remove from the oven, place in a bowl, and cover with plastic wrap for about 10 minutes. Once cool, peel the skins off, remove the seeds, and chop the peppers finely.

    Cook the Pasta: In a large pot, bring salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

      Make the Cheese Sauce: In a large saucepan over medium heat, melt the butter. Once melted, add the flour, whisking to form a roux, and cook for about 2 minutes. Gradually whisk in the whole milk, continuously stirring to avoid lumps. Bring the mixture to a simmer and cook until thickened, about 5-7 minutes.

        Add the Cheeses: Remove the saucepan from heat and stir in the smoked Gouda and sharp cheddar cheeses until fully melted and smooth. Add minced poblano peppers, garlic powder, onion powder, cayenne (if using), salt, and pepper. Stir to combine.

          Combine Pasta and Sauce: Fold the cooked macaroni into the cheese sauce, making sure every piece is coated in that creamy goodness.

            Prepare Topping: In a small bowl, mix the panko breadcrumbs with olive oil. This will give the topping a nice crunch when baked.

              Assemble and Bake: Preheat your oven to 350°F (175°C). Pour the mac and cheese mixture into a greased baking dish. Evenly sprinkle the panko mixture over the top.

                Bake: Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and crispy.

                  Serve: Remove from the oven and let it rest for a few minutes before serving. Garnish with freshly chopped cilantro.

                    Prep Time, Total Time, Servings: 15 mins | 50 mins | 4-6 servings