Spicy Roasted Poblano and Jalapeno Mac and Cheese Recipe
This Spicy Mac and Cheese delivers a creamy, cheesy comfort food with a bold kick from roasted poblano and jalapeno peppers. The combination of sharp cheddar, gruyere, and pepper jack cheeses creates a rich, velvety sauce enhanced with a touch of garlic and seasoned perfectly with kosher salt and Fiesta brand Season All. The pasta shells hold the luscious sauce beautifully, making this a satisfying and flavorful twist on the classic mac and cheese.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8-10 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Scale
Peppers
- 14 oz poblano peppers (divided)
- 2 large jalapeno peppers
Cheese Sauce
- 10 tbsp unsalted butter
- 5 cloves garlic (minced)
- ⅓ cup all purpose flour + 1 tbsp
- 1 tbsp kosher salt
- 22 oz half and half
- 2⅓ cup whole milk
- 33 grams sodium citrate (to prevent clumping)
- 8 oz sharp cheddar cheese
- 8 oz gruyere cheese
- 8 oz pepper jack cheese
- 4 shakes Fiesta brand Season All
Pasta
- 2 lb medium sized pasta shells
Instructions
- Roast the Peppers: Preheat oven to 425°F and line a sheet tray with parchment paper. Place half of the poblano peppers and all jalapenos on the tray and roast for 25-30 minutes, until the skins are blackened and bubbling. Jalapenos may roast faster, so watch carefully.
- Steam and Peel: Remove roasted peppers and place them in a sealed plastic grocery bag. Let them steam for 15 minutes to loosen skin, then peel off the skins and remove seeds and stems.
- Prep Raw Poblanos: Dice the remaining raw poblano peppers into small pieces and set aside for later use in the sauce.
- Sauté Poblanos & Garlic: In a large stock pot over medium heat, melt the butter and add the raw diced poblanos. Cook for 2-3 minutes, stirring occasionally. Add minced garlic and cook for about 20 seconds to release aroma.
- Make Roux: Whisk in the flour and kosher salt to the butter and pepper mixture. Reduce heat to low-medium and stir constantly for 3 minutes to cook the flour without burning it.
- Add Dairy: Slowly whisk in half and half and heat over low-medium heat while stirring occasionally until the mixture begins to thicken. Then whisk in whole milk and bring the mixture to temperature while continuing to stir.
- Blend Peppers into Sauce: Add sodium citrate and the roasted poblanos and jalapenos to the sauce. Use an immersion blender to blend until the sauce is perfectly smooth.
- Add Cheese and Seasoning: Whisk in the sharp cheddar, gruyere, and pepper jack cheeses along with Fiesta brand Season All seasoning. Once cheese melts, blend again with the immersion blender until fully smooth and creamy.
- Cook Pasta: Boil a large pot of salted water. Cook pasta shells according to package instructions until al dente, then drain thoroughly.
- Combine and Serve: Stir the cheese sauce into the cooked pasta shells, adjusting salt to taste. Serve immediately while hot and creamy.
Notes
- Sodium citrate helps create a smooth, creamy cheese sauce by preventing clumping.
- Steaming roasted peppers in a bag makes peeling easier and reduces bitterness.
- Use an immersion blender for a perfectly smooth cheese sauce without lumps.
- Adjust seasoning to taste, especially salt, as cheeses and Season All can contribute saltiness.
- Medium pasta shells work best for holding the creamy sauce.
Keywords: mac and cheese, spicy mac and cheese, roasted poblano peppers, jalapeno mac and cheese, creamy cheese sauce, comfort food
