Mediterranean Poblano Gouda Mac & Cheese
Creamy, smoky, and packed with bold flavor, this Mediterranean Poblano Gouda Mac & Cheese is a gourmet twist on a beloved classic. Featuring roasted poblano peppers, creamy gouda cheese, and subtle Mediterranean accents, it balances richness with vibrant, earthy notes. Ideal for cozy dinners, holiday sides, or meatless mains, this recipe hits all the right notes for comfort and sophistication.
Time:
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4–6
Ingredients:
For the Mac & Cheese:
8 oz elbow macaroni (or pasta of choice)
1 tbsp olive oil
2 tbsp butter
1 small onion, finely diced
2 garlic cloves, minced
2 tbsp all-purpose flour
1 ½ cups whole milk (or half & half for extra creaminess)
1 cup shredded gouda cheese
½ cup shredded mozzarella (for meltiness)
½ cup grated Parmesan
2 poblano peppers, roasted, peeled, and chopped
Salt and pepper to taste
½ tsp smoked paprika
¼ tsp nutmeg (optional)
Optional add-ins: ¼ cup chopped sun-dried tomatoes or kalamata olives
Optional Topping:
¼ cup breadcrumbs (panko preferred)
1 tbsp olive oil or melted butter
Sprinkle of oregano or dried thyme
Instructions:
Roast the Poblano Peppers:
Broil or grill poblanos until skin is charred.
Place in a bowl and cover to steam for 10 minutes.
Peel off skins, remove seeds, and chop.
Cook the Pasta:
Boil pasta in salted water until al dente. Drain and set aside.
Sauté Base Veggies:
In a saucepan, heat olive oil and butter over medium heat.
Add onion and cook until soft, about 4–5 minutes.
Stir in garlic and cook another minute.
Make the Roux:
Sprinkle flour over onions and stir to form a paste. Cook for 1 minute.
Slowly whisk in the milk, stirring constantly until smooth and thickened (about 4–5 minutes).
Melt in the Cheese:
Lower heat and stir in gouda, mozzarella, and Parmesan.
Season with salt, pepper, paprika, and nutmeg (if using).
Fold in chopped poblano peppers and optional sun-dried tomatoes or olives.
Combine Pasta and Sauce:
Add cooked pasta to the cheese sauce and mix well.
Optional Bake for Crunch:
Transfer to a greased baking dish.
Mix breadcrumbs with olive oil and sprinkle on top.
Bake at 375°F (190°C) for 10–12 minutes until golden.
Tips & Variations:
Cheese Options: Substitute gouda with fontina, havarti, or manchego for a Mediterranean spin.
Add Protein: Mix in shredded rotisserie chicken or white beans for a heartier meal.
Spice Level: Add a diced jalapeño or use pepper jack cheese for more kick.
Vegan Version: Use plant-based cheese, oat milk, and vegan butter. Use roasted red peppers instead of poblanos.
More Mediterranean Flavor: Add a handful of chopped spinach, roasted garlic, or a spoon of pesto into the sauce.
Q&A:
Q: What does gouda add to mac & cheese?
A: Gouda adds a creamy texture with a mild nutty flavor, and when smoked, it enhances the overall depth.
Q: Can I make this ahead?
A: Yes. Prepare everything up to the baking step, refrigerate, and bake just before serving.
Q: Can I freeze leftovers?
A: Freeze portions in airtight containers for up to 2 months. Reheat in the oven for best texture.
Q: Is this dish spicy?
A: Poblano peppers are mild and smoky, not spicy. You can remove the veins and seeds to make it even milder.
Nutrition Estimate (Per Serving, serves 6):
Calories: ~410
Protein: 15g
Fat: 22g
Carbs: 35g
Fiber: 2g
Sugar: 4g
Sodium: ~450mg
(Estimates may vary based on specific ingredients and portions used.)
Conclusion:
This Mediterranean Poblano Gouda Mac & Cheese is the best of both worlds—comfort food meets worldly flavor. It’s perfect as a hearty side dish or a satisfying main, combining rich cheeses, smoky peppers, and bold Mediterranean vibes. Whether baked golden or served creamy straight from the stovetop, it’s a modern, unforgettable twist on a classic.