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.
