Tired of the same old boring mac and cheese? Get ready to transform your classic comfort food into a flavor-packed sensation that will make your taste buds dance! This Baked Mac and Cheese with Poblano Peppers isn't just another side dish—it's a culinary adventure that combines creamy, cheesy goodness with a subtle, smoky kick that will have everyone at your table begging for seconds. Whether you're a spice lover or just looking to elevate your mac and cheese game, this recipe is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup milk
- 1/2 cup sour cream
- 1 poblano pepper, diced
- 1/4 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C). This will ensure that your baked mac and cheese cooks evenly.
- Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.
- While the pasta is cooking, prepare the poblano pepper. Wash, seed, and dice the poblano pepper into small pieces. You can roast it beforehand for added flavor if desired.
- In a large mixing bowl, combine the cooked macaroni, diced poblano pepper, shredded cheddar cheese, milk, and sour cream. Mix well until all ingredients are evenly combined.
- Season the mixture with salt and pepper to taste. Remember to taste the mixture to adjust the seasoning as needed.
- Transfer the mac and cheese mixture into a greased 9x13 inch baking dish, spreading it out evenly.
- In a small bowl, combine the breadcrumbs with a tablespoon of melted butter (optional) for extra flavor and crunch. Sprinkle the breadcrumb mixture evenly over the top of the mac and cheese.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the cheese is bubbly.
- Once done, remove from the oven and let it cool for a few minutes before serving. This will help the dish set a little.
- Serve warm and enjoy your delicious baked mac and cheese with poblano peppers!
Tips
- Roast your poblano pepper beforehand for an extra layer of depth and smoky flavor. Simply char the pepper over an open flame or under the broiler until the skin is blackened.
- Use freshly shredded cheese instead of pre-packaged shredded cheese. It melts more smoothly and provides a richer flavor.
- For an extra crispy topping, mix your breadcrumbs with a little melted butter and a sprinkle of parmesan cheese before adding to the top.
- Don't overcook the pasta—aim for al dente, as it will continue cooking in the oven.
- Let the dish rest for 5-10 minutes after baking to allow the cheese to set and make serving easier.
- For a spicier version, consider adding a dash of cayenne pepper or using a hotter pepper variety.
- Experiment with different cheese blends like adding monterey jack or gruyere for more complex flavor profiles.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 30g
Protein: 16g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 60mg
