Out West Poblano Mac with fire roasted poblano peppers and a blend of sharp white cheddar and creamy jack cheese for ultimate flavor.
A truly rich and decadent dish that can be served as a main or a side dish. Perfect for game day with the little bit of heat from the serrano peppers. This dish calls for both serrano peppers and poblano peppers. Serrano peppers, I would say, are a medium heat and poblano peppers are milder to almost no heat.
When looking for poblano peppers at the grocery, they are sometimes labeled as pasilla peppers. After researching, I’ve found that they are two different peppers entirely. The poblano pepper resembles more of a green pepper only longer and coming to a point at the end. The pasilla pepper is slenderer.
Ingredients in Out West Poblano Mac
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- Elbow Macaroni – Classic elbow shaped macaroni noodles, large size – Find them on Amazon.
- Poblano Peppers – Large dark green pepper with low to medium heat.
- Sharp White Cheddar Cheese – Tillamook brand is my cheese of choice here, adds a nice rich flavor.
- Monterrey Jack Cheese – Tillamook brand, again, this cheese is for the creaminess.
- Serrano Peppers – Long, slender green pepper with medium heat.
- Milk – Whole milk is a must for richness.
- Heavy Cream – Also known as whipping cream.
- Pantry Items – Butter (real butter), salt, flour
Related Recipes
If you love poblano peppers like I do, you have come to the right place. It’s all about the crunch in Rolled Tacos in Poblano Sauce a 30-minute recipe packed with flavor. Looking for a vegetarian dish? Poblano Corn Tortilla Soup is a traditional style tortilla soup that’s all about the flavorful broth. Make a meal out of a poblano pepper in this Bacon Wrapped Poblano, stuffed with chorizo and Oaxaca cheese and served in a creamy corn sauce.
Tried It?
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Out West Poblano Mac
Ingredients
- 1 lb. large elbow macaroni
- 4 poblano peppers
- 1/2 cup butter
- 1/2 cup flour
- 2 1/2 cups whole milk
- 2 cups heavy cream
- 1 tsp salt
- 3 cups sharp white cheddar cheese grated
- 1 cup Monterrey Jack cheese grated
- 2 serrano peppers minced
Topping
- 2 cups sharp white cheddar cheese grated
- 1 cup Monterrey Jack cheese grated
Instructions
- Boil large elbow macaroni according to package directions, drain.
- While macaroni is boiling, place whole poblano peppers on a sheet pan and broil, turning as needed, to char each side. When fully charred, remove to a bowl and cover. Let sit for about 5 minutes, then peel off the charred outer skin, remove the stem and seeds and cut pepper into large strips. (If you have a gas stovetop, you can char by holding over the open flame.)
- In a large sauce pan, melt butter over medium heat. Stir in flour and continue to stir, cooking for about 3 to 5 minutes. Basically, you make a roux and want to not only combine the mixture, but cook the flour taste out as well.
- Gradually pour in milk and cream, stirring continuously to combine well. Mixture will start to thicken. Add salt.
- Stir in sharp white cheddar cheese and Monterrey Jack cheese until creamy. Fold in sliced poblano/pasilla peppers and minced serrano peppers. Fold in cooked elbow macaroni and combine well.
- Pour mixture into a baking dish. Top with remaining topping cheese.
- Bake at 350 degrees for about 15 minutes, then switch to broil for another 5 minutes or until a little browned on top.
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