Poblano Mac and Cheese
If you’re craving something creamy, cheesy, and just the right amount of spicy—this Poblano Mac and Cheese is for you. It’s got bold Southwest flavor, easy prep, and comes together in one comforting pot.
We love homemade mac and cheese and after making a batch of White Cheese Dip, I was inspired to make a spicy mac and cheese version that my kids thought was the best thing ever. Whether you’re feeding a crowd or just spicing up your weeknight dinner, this one’s a keeper.
Quick Snapshot
➡️ Ready in: 40 minutes
➡️ Serves: 6–8
➡️ Best for: Weeknight dinners, potlucks, backyard BBQs
Why You’ll Love This Recipe
- Spicy Mac and Cheese – Roasted poblano peppers give it a smoky kick without being too spicy.
- Made with pantry staples—skip the boxed mix, this version is way creamier.
- Totally customizable—add chicken, sausage, or beef to make it a full meal.
Ingredients for Poblano Mac and Cheese Recipe
- Poblano peppers 6-8 medium to large peppers
- Jalapeño
- Heavy whipping cream
- Milk
- White Velveeta or white American cheese
- Granulated garlic
- Kosher salt
- Pasta – macaroni or cellentani
- Cilantro – optional garnish
Step-by-Step Instructions for Spicy Mac and Cheese
- Grill or roast the poblano and jalapeño peppers until the skins are blistered and charred. This brings out that smoky flavor.
- Cover with foil and let them steam for 10 minutes to loosen the skins.
- Boil your pasta according to package directions. Drain and set aside.
- Peel, seed, and dice the peppers. Discard the stems and seeds. Set aside 1 1/2 cups of the poblanos and jalapeños for stirring in later.
- Process ½ cup of poblanos with ½ cup of heavy cream until smooth and creamy.
- In a heavy saucepan, combine the poblano cream, milk, cheese, garlic and salt. Stir over medium heat until the cheese is fully melted and the sauce is smooth.
- Stir in the cooked pasta and reserved diced poblanos. Mix well to coat everything in the cheesy sauce.
Garnish with cilantro if desired and serve hot!
Recipe Tips & Variations
- Add protein: Stir in cooked chicken, ground beef, or crumbled sausage for a heartier dish.
- Make it spicier: Use an extra jalapeño or swap in a serrano.
- Milder version: Leave out the jalapeño and just use poblanos for a more mild heat.
- Cheese options: White cheddar or Monterey Jack with cream cheese will work well if you don’t have Velveeta.
More Cheesy Mexican Recipes to Try
- Mexican Cornbread – A classic comfort food dinner. Jalapeno cornbread filled with seasoned ground beef, onions and plenty of melty cheese.
- Green Spaghetti – Great for a quick dinner – full of delicious Tex-Mex flavors.
- Chipotle Chicken Mac and Cheese – Creamy mac and cheese topped with spicy chicken tenders is a family favorite for busy weeknights.
Your New Favorite Mac & Cheese
This Poblano Mac and Cheese brings the creamy comfort you love with a smoky pepper twist that keeps you coming back for seconds. It’s perfect on its own or bulked up with meat for an easy, flavor-packed meal.
Tried it? Let me know what you think in the comments and leave a star rating!
Poblano Mac and Cheese
Smoky Poblano Mac and Cheese is a creamy, cheesy pasta dish made with roasted poblano peppers, jalapeños, and white Velveeta. A flavorful side or main dish the whole family will love!
Servings: 4
Ingredients
- 7 poblano peppers
- 1 jalapeno pepper
- 1 cup heavy whipping cream divided use
- ¼ cup milk
- 1 pound White Velveeta or American Cheese
- 1 tablespoon granulated garlic
- 1 teaspoon kosher salt
- cilantro optional for garnish
- 1 pound cellantini or macaroni cooked and drained
Instructions
- Grill or roast the poblano and jalapeño peppers until the skins are blistered and charred,
- Cover with foil and let them steam for 10 minutes to loosen the skins.
- Peel, seed, and dice the peppers. Discard the stems and seeds. Set aside 1 1/2 cups of the poblanos and jalapeños for stirring in later.
- Boil your pasta according to package directions. Drain and set aside.
- Process ½ cup of poblanos with ½ cup of heavy cream until smooth and creamy.
- In a heavy saucepan, combine the poblano cream, remaining 1/2 cup heavy whipping cream, milk, cheese, garlic and salt. Stir over medium heat until the cheese is fully melted and the sauce is smooth.
- Stir in the cooked pasta and reserved diced poblanos. Mix well to coat everything in the cheesy sauce.
- Garnish with cilantro if desired and serve hot!
Notes
- Add protein: Stir in cooked chicken, ground beef, or crumbled sausage for a heartier dish.
- Make it spicier: Use an extra jalapeño or swap in a serrano.
- Milder version: Leave out the jalapeño and just use poblanos for a more mild heat.
- Cheese options: White cheddar or Monterey Jack with cream cheese will work well if you don’t have Velveeta.
- Store leftovers in an airtight container in the refrigerator for 3-4 days.
- Reheat in a pan with a splash of milk over medium heat, stirring until heated through.