Roasted Poblano Mac & Cheese
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 ramekins
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Calories
1190 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Roasted Poblano Mac & Cheese
Description
This Roasted Poblano Mac & Cheese recipe starts by broiling poblano peppers until their skins blister and blacken, then peeling, deseeding, and chopping them for integration. The cheese sauce is made by whisking flour into milk over heat until thickened, then melting cheddar and Monterey Jack cheeses into the mixture. The cooked macaroni and chopped poblano peppers are combined into the cheese sauce and seasoned with salt and pepper.
The mac and cheese is divided into individual greased ramekins and topped with a mixture of panko breadcrumbs, olive oil, salt, pepper, and reserved cheese. Baking at 400 degrees Fahrenheit for 10-15 minutes creates a crispy topping contrasting with the creamy interior. The roasted poblano adds a subtle smoky heat without overwhelming the dish.
This dish is suitable as a side or light main, balancing creamy, cheesy textures with a mild pepper spice. The preparation in ramekins also allows for convenient serving and portion control. Chopped fresh cilantro can be sprinkled on top to add a fresh herbal note and enhance flavor complexity.
Ingredients
- 1-2 poblano pepper use 1 if you want it a little bit milder
- 2 ½ c. milk I used 1%
- ¼ c. all-purpose flour
- 5 oz. cheddar cheese divided, shredded
- 4 oz. Monterey jack cheese divided, shredded
- 6 c. elbow macaroni about 3 c.dry, cooked, whole-wheat
- cooking spray or oil mister
- ½ c. panko
- 1 tbsp. olive oil
- ⅛ tsp. salt plus more, to taste
- ⅛ tsp. black pepper
- 2 tbsp. cilantro chopped
Instructions
- Turn on broiler. Place poblano peppers on a rimmed baking sheet and broil for about 10 minutes or until skin is blistered and starting to blacken, turning halfway through. Place peppers in zip-top bag for 5 minutes. Remove from bag and peel; discard stems, seeds and ribs. Chop peppers and set aside. Reduce oven temperature to 400 degrees.
- Combine milk and flour in a large saucepan over high heat, whisking constantly. Once mixture comes to a boil, reduce heat and simmer until thickened, 5-8 minutes, continuing to whisk frequently. Remove from heat. Add 4 ounces of cheddar cheese and 3 ounces of Monterrey jack cheese and whisk until melted. Stir in macaroni, poblano peppers, and salt to taste.
- Divide mac & cheese into 6 large ramekins or mini cocottes sprayed with oil or cooking spray (you can also use a casserole dish if you don't have ramekins). In a small bowl, stir together panko, olive oil, salt and pepper. Top ramekins with reserved cheese and then panko. Bake for 10-15 minutes, or until panko is golden brown. Sprinkle with chopped cilantro.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6ramekins
Amount Per Serving
Calories 1190 kcal
% Daily Value*
| Serving | 1ramekin | |
| Calories | 1190kcal | 60% |
| Carbohydrates | 206g | 69% |
| Protein | 52g | 104% |
| Fat | 24g | 37% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 51mg | 17% |
| Sodium | 497mg | 21% |
| Potassium | 788mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 948IU | 19% |
| Vitamin C | 17mg | 19% |
| Calcium | 561mg | 56% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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