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Poblano Macaroni and Cheese

This flavor-packed poblano macaroni and cheese recipe contains roasted poblano peppers, lots of cheese, and a hint of zesty lime.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Servings: 6 servings
Calories: 542 kcal
Course: Side Dish
Cuisine: Tex-Mex

Ingredients

  • 2 whole Poblano chiles
  • 8 ounces elbow pasta
  • 2 tablespoons unsalted butter
  • 4 cloves of minced garlic
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1 teaspoon mustard powder
  • 1/4 teaspoon cayenne powder
  • 1/2 teaspoon ground cumin
  • 1 teaspoon lime zest
  • 1/2 cup chopped cilantro
  • 1 teaspoon kosher salt to taste
  • 1 teaspoon black pepper to taste
  • 4 cups grated white cheddar
  • 1/2 cup cotija cheese

Instructions

    Cup of Yum
  1. Roast the poblano chilies under the broiler until blackened, about 5 minutes per side.
  2. Place the chiles in a paper sack or plastic food-storage bag, close it tightly, and let the for 20 minutes.
  3. Take the chiles out of the bag and rub off the skin.
  4. Remove the stem and seeds and chop the chiles into 1-inch long pieces.
  5. Bring a large pot of salted water to a boil and add the pasta. Cook according to your package's directions and then drain the pasta. You want the pasta to be cooked al dente but not mushy.
  6. Preheat the oven to 375 degrees F.
  7. Grease a large baking dish or a large 12-inch cast-iron skillet, and pour the drained pasta into the dish.
  8. In a pot on low heat melt the butter.
  9. Add the garlic and cook for 1 minute.
  10. Whisk in the flour and cook until a light brown, toasty paste is formed about 1 minute.
  11. Whisk in the milk and stir until it's thickened but still fluid, about 1 to 2 minutes.
  12. Remove the pot from the heat and stir in the mustard powder, cayenne, cumin, lime zest, cilantro, and chopped poblano chiles.
  13. Adjust seasonings and add salt and black pepper.
  14. Slowly add half of the cheddar cheese and stir until it's melted and well combined with the sauce. If the sauce has cooled too much and the cheese won't melt, return the pot to low heat on the stove seems a little thick return it to the stove until soft again. If however, the sauce gets too thick, like a custard, you can thin it by stirring in milk, a teaspoon at a time.
  15. Pour sauce over pasta, top with the remaining half of the cheddar cheese, and bake uncovered for 20 minutes or until brown and bubbling. Sprinkle with Cotija cheese, and serve immediately.

Nutrition Information

Serving 1serving Calories 542kcal (27%) Carbohydrates 35g (12%) Protein 26g (52%) Fat 34g (52%) Saturated Fat 19g (95%) Polyunsaturated Fat 1g Monounsaturated Fat 7g Trans Fat 0.2g Cholesterol 99mg (33%) Sodium 1035mg (43%) Potassium 212mg (6%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 1087IU (22%) Vitamin C 1mg (1%) Calcium 638mg (64%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 542

% Daily Value*

Serving 1serving
Calories 542kcal 27%
Carbohydrates 35g 12%
Protein 26g 52%
Fat 34g 52%
Saturated Fat 19g 95%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 7g 35%
Trans Fat 0.2g 10%
Cholesterol 99mg 33%
Sodium 1035mg 43%
Potassium 212mg 5%
Fiber 2g 8%
Sugar 2g 4%
Vitamin A 1087IU 22%
Vitamin C 1mg 1%
Calcium 638mg 64%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.