Roasted Poblano Mac & Cheese

We're always on the search for a good mac & cheese recipe.  The peppers add some good flavor without making it too spicy.

Yield: 15 servings


  • 4 poblano peppers
  • 6 cups dry macaroni
  • Olive oil
  • 5 cups milk
  • 1/2 cup flour
  • 1 lb. shredded cheddar cheese, divided
  • 1/2 lb. shredded Monterrey jack cheese, divided
  • Topping
    • 1/4 tsp salt
    • 1/4 tsp pepper
    • 1 cup breadcrumbs
    • 2 tbsp olive oil
  • 3 tbsp chopped cilantro


  1. Place the poblano peppers on a baking sheet and broil under high heat for 10 minutes, turning once.  The skin should start to blister.  Remove from the oven and place in a zip-top bag for 5 minutes.
  2. Remove the peppers from the bag.  Peel the skin off, and then chop into 1/4-inch pieces.  Set aside.
  3. Prepare the macaroni according to package instructions.  When done, drain and then place in a large dutch oven.  Add the olive oil and toss to coat.  Set aside.
  4. In a large pot, whisk together the milk and flour until smooth.  Cook over high heat, whisking constantly.  Once it comes to a boil, reduce the heat and simmer for 6-8 minutes until thickened.  Add 2/3 of the cheddar cheese and 2/3 of the Monterrey jack cheese.  Whisk together until melted.
  5. Pour the cheese over the macaroni.  Add in the chopped poblano peppers and stir together.
  6. For the topping, in a small mixing bowl combine the salt, pepper, breadcrumbs, and olive oil. Sprinkle the reserved cheese over the macaroni, and then sprinkle the breadcrumb topping over that.
  7. Cover and bake at 400°F for 20-25 minutes.  Sprinkle with chopped cilantro and then serve hot.
Adapted from Oh My Veggies.