{"id":20332,"date":"2024-11-20T08:08:20","date_gmt":"2024-11-20T13:08:20","guid":{"rendered":"https:\/\/www.elisalou.com\/blog\/?p=20332"},"modified":"2025-10-10T10:23:36","modified_gmt":"2025-10-10T14:23:36","slug":"poblano-mac-and-cheese","status":"publish","type":"post","link":"https:\/\/www.elisalou.com\/blog\/2024\/11\/20\/poblano-mac-and-cheese\/","title":{"rendered":"Poblano Mac and Cheese"},"content":{"rendered":"\n<p>I was trying to decide what to make for dinner. Mexican food or pasta&#8230;.why not combine both? This turned out SO good. <\/p>\n\n\n\n<h3 class=\"wp-block-heading\">Ingredients&nbsp;&nbsp;<\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>4&nbsp;cups&nbsp;dry macaroni<\/li>\n\n\n\n<li>4 poblano peppers<\/li>\n\n\n\n<li>6&nbsp;tablespoon&nbsp;unsalted butter<\/li>\n\n\n\n<li>\u00bc cup all purpose flour<\/li>\n\n\n\n<li>2 \u00bc cups heavy cream<\/li>\n\n\n\n<li>2 teaspoon mustard powder<\/li>\n\n\n\n<li>\u00bc cup mascarpone cheese<\/li>\n\n\n\n<li>\u2153 cup gouda cheese<\/li>\n\n\n\n<li>2\/3 cup aged sharp cheddar cheese<\/li>\n\n\n\n<li>1&nbsp;teaspoon&nbsp;Everything but elote from Trader Joes but you could use any spicy seasoning<\/li>\n\n\n\n<li>\u00bd teaspoon cayenne<\/li>\n\n\n\n<li>\u00bd teaspoon smoked paprika<\/li>\n\n\n\n<li>\u00bd teaspoon black pepper<\/li>\n\n\n\n<li>\u00bd teaspoon kosher salt<\/li>\n\n\n\n<li>\u00bc cup panko bread crumbs<\/li>\n<\/ul>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"3000\" height=\"4000\" src=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2024\/11\/IMG_4951-3000x4000.jpeg\" alt=\"\" class=\"wp-image-20331\"\/><\/figure>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"3000\" height=\"4000\" src=\"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2024\/11\/IMG_4954-3000x4000.jpeg\" alt=\"\" class=\"wp-image-20330\"\/><\/figure>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Cut poblanos and place strips skin side up on a baking sheet. Broil on high in the oven for 6-10 minutes or until the skins are mostly black. This can also be done without cutting into strips, just flip halfway through. Remove from oven and let cool for 2 minutes, then place the strips in a bowl and cover. <\/li>\n\n\n\n<li>Once cool, remove skins and finely chop. Set aside.<\/li>\n\n\n\n<li>While roasting peppers cook the pasta and set aside<\/li>\n\n\n\n<li>In a large pot (Still in love with <a href=\"https:\/\/amzn.to\/4i0eiwH\">this one<\/a>, I use it for everything!) heat butter and slowly whisk in flour. Reduce heat and add the cream and mustard powder.<\/li>\n\n\n\n<li>Add mascarpone and the grated cheese. Once creamy add the peppers and seasonings<\/li>\n\n\n\n<li>Add the cooked pasta to the pot and stir. This pot can go right in the oven or you can transfer it to wider baking dish. <a href=\"https:\/\/amzn.to\/4geISkP\">I used this one<\/a>.<\/li>\n\n\n\n<li>Sprinkle with panko bread crumbs and bake at 350 for about 20 minutes.<\/li>\n<\/ul>\n\n\n\n<p>I topped mine with a generous amount of <a href=\"https:\/\/amzn.to\/3OfbRsH\">Red Hot Sauce<\/a> and Andy used our other fave <a href=\"https:\/\/amzn.to\/4116wgh\">Cackalacky<\/a>.  Both were amazing and it will for sure go into our rotation!<\/p>\n\n\n\n<p>Oh and we recently got <a href=\"https:\/\/amzn.to\/4fTIckz\">new dishes<\/a> that I love. We still have our colorful Fiesta Ware but these are just a little bit more soothing right now.<\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I was trying to decide what to make for dinner. Mexican food or pasta&#8230;.why not combine both? This turned out SO good. Ingredients&nbsp;&nbsp; I topped mine with a generous amount of Red Hot Sauce and Andy used our other fave Cackalacky. Both were amazing and it will for sure go into our rotation! Oh and we recently got new dishes that I love. We still have our colorful Fiesta Ware but these are just a little bit more soothing right now.<\/p>\n","protected":false},"author":4,"featured_media":20329,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[19],"tags":[943,885,944],"class_list":["post-20332","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-mac-and-cheese","tag-pasta","tag-peppers"],"jetpack_featured_media_url":"https:\/\/www.elisalou.com\/blog\/wp-content\/uploads\/2024\/11\/IMG_4955-scaled-e1732106367428.jpeg","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/20332","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/comments?post=20332"}],"version-history":[{"count":4,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/20332\/revisions"}],"predecessor-version":[{"id":20337,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/posts\/20332\/revisions\/20337"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media\/20329"}],"wp:attachment":[{"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/media?parent=20332"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/categories?post=20332"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.elisalou.com\/blog\/wp-json\/wp\/v2\/tags?post=20332"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}