Is there anything better in this world than the ultimate of ultimate comfort foods??? We are talking mac and cheese here! It’s ooey, gooey, creamy, lay on the couch in your sweat pants delicious, with alllllll the carbs and cheesy goodness! And this Roasted Poblano and Smoked Gouda Mac and Cheese will fill your soul with cheesy happiness!
This is our version of homemade mac and cheese that has converted even the most notorious of mac and cheese haters (cough *Mark* cough). Do you like cheese? Then you will love it. Do you like pasta? Then you will love it. Do you like a little spice in your life? Make this, you will love it!
This recipe was adapted from a recipe that I, Angela, have been making for several years from Just a Dash blog. You can find the original recipe for Smoked Gouda and Sharp Cheddar Mac and Cheese here. And the original is an absolute winner, so if you are not fond of the modifications we have made, go see the Just a Dash recipe.
We hope you enjoy this recipe for Roasted Poblano and Smoked Gouda Mac and Cheese! Let us know your thoughts in comments and make sure you tag us on Instagram when you make it @cooking_with_wine.
If you like this recipe, check out some of our other popular comfort food recipes below:
I haven’t worked with poblanos much – is there a reason you prefer this roasting method vs toasting a whole one? It seems more work to remove the skin from strips. Thank you!
Hi Ann! Even when we roast a whole poblano, we remove the skins because the skin can be tough and difficult to chew in this dish. The way we roast them for this recipe, we char the skin completely and it doesn’t have the best flavor in the mac and cheese (a bit too much of that char taste for our liking). Cutting into strips makes them easier to manage after roasting since the seeds are already removed, but feel free to try roasting the entire pepper – the most important part is just getting those diced peppers in the dish. 🙂