Quick-Baked Poblano Mac and Cheese (with Cheddar!)
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!
Servings: 6 -8 servings
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 9x13 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