Description
Roasted Poblano Mac and Cheese is a delightful twist on a classic comfort food, blending creamy cheese with the smoky flavor of roasted poblano peppers. This dish is not only easy to prepare but also visually appealing, making it perfect for family gatherings or cozy nights in. Each bite offers a rich, flavorful experience that will have everyone coming back for more.
Ingredients
Scale
- 8 oz cavatappi pasta
- 2 large poblano peppers
- 2 cups sharp cheddar cheese, shredded
- 2 cups whole milk
- 4 tbsp unsalted butter
- ¼ cup all-purpose flour
- 1 cup panko breadcrumbs
- Salt to taste
Instructions
- Preheat oven to 400°F (200°C). Roast poblano peppers on a lined baking sheet for about 20 minutes until blistered.
- Cook pasta in salted boiling water until al dente, approximately 7-9 minutes. Drain and set aside.
- In a saucepan, melt butter over medium heat. Whisk in flour until golden, then gradually add milk while stirring until thickened.
- Stir in shredded cheddar until melted. Reserve some for topping.
- Peel and chop roasted poblanos, then mix with pasta and cheese sauce until well combined.
- Transfer to a greased baking dish, top with remaining cheese and breadcrumbs, and bake at 375°F (190°C) for about 25 minutes until golden brown.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 410
- Sugar: 4g
- Sodium: 620mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 17g
- Cholesterol: 60mg