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This ultra creamy homemade poblano macaroni and cheese recipe is a winner on busy weeknight. Made with 2 different kinds of cheddar cheese (sharp white cheddar and regular sharp cheddar) and smoky poblano peppers, this dish is packed with flavor. The simple cheese sauce comes together on the stovetop, then the whole dish is topped with panko breadcrumbs and baked until crispy. Ready in just 35 minutes!
Traditional creamy baked mac and cheese with a little kick! This delicious mac and cheese with cheddar is made with a simple stovetop sauce that adds in a smoky poblano pepper, and baked with a crispy topping. The entire family will love this one!
Although it does require a little bit of stove top cooking, this dish actually comes together simply in just 35 minutes! It’s easily enjoyed as a Vegetarian dinner idea for meatless Monday. If meatless is not your thing, serve along side your favorite meat! During the warmer months, my favorite Vegetarian meal is my Vegetable Garden Pasta or Orzo Pasta with Dill, but I love this baked Mac and cheese for serious comfort food.
How to Make easy Baked Mac and Cheese
Here is what you need to make this simple recipe:
- Macaroni pasta
- Butter
- Poblano peppers
- Flour
- Milk
- White sharp cheddar and mild cheddar
- Sea salt
- Panko bread crumbs
Preheat the oven to 400 degrees. Begin by cooking the pasta according to package directions. In a separate pot, melt the butter and then add the diced poblano pepper.
Make the cheese sauce by adding flour then milk to the peppers. Bump up the heat so that the sauce starts to thicken, then add in the cheese. Whisk until melted and smooth.
Combine the macaroni with the poblano cheese sauce. Top with panko bread crumbs and transfer to the oven. Bake for 15 – 20 minutes, or until golden and bubbly!
Serving, Storing, and Re-heating
Serve hot after letting sit for about 5 – 10 minutes. Pair along with my Easy House Salad, Ultimate Holiday Salad or with some green veggies like roasted broccoli or Brussels sprouts.
You can store Mac and cheese in the fridge for up to 1 week, or freeze for 3 months. To re-heat, bring to room temperature and bake at 350 uncovered for 10 – 12 minutes. You can also microwave separate portions for about 1 minute.
Quick-Baked Poblano Mac and Cheese (with Cheddar!)
Ingredients
- 16 oz macaroni pasta
- 4 tbsp unsalted butter
- 2 small poblano peppers or 1 large poblano pepper
- 1/4 cup flour
- 2 cups milk, I used whole milk, but you can use 2% as well
- 1 cup shredded sharp white cheddar cheese
- 1 cup shredded sharp cheddar
- 1 tsp kosher salt
- 1/2 cup panko breadcrumbs
Instructions
- Preheat the oven to 400 degrees.
- Prepare your pasta according to package directions, set aside.
- Heat up a large pot. Add butter, then chopped poblano peppers. Saute for 3-5 minutes, until peppers becomes softened. Add flour to coat the peppers. Cook for about 1 minute until flour/pepper mixture is golden brown. Add milk.
- Heat up liquid to a boil, reduce heat to medium low. The mixture should become thicker. Add in white cheddar, and 1/2 cup regular cheddar. Continue to mix until the cheese is melted, if mixture is too thick add in a little water or more milk. Add salt to taste.
- Grease a 9×13 inch pan. Place macaroni in the pan, add in cheese sauce. Coat the macaroni. Sprinkle panko and remaining cheddar on top of the dish.
- Bake for 15-20 minutes until the top is golden brown. Serve immediately
Thank you for the sharing your recipe. I used it as a baseline and our dish was so yummy. I roasted, removed skin and seeds from the peppers, then pureed. I also added a dash of ground mustard and a pinch of cayenne for a depth of flavor. I didn’t have whole milk and wanted it to be creamy, so our 2% was a no go. I combined half and half with a touch of heavy cream and water. (I know, weird combo) Cooked noodles to less than al dente so I wouldn’t have mush after baking. Great recipe!