Poblano-Chorizo Mac and Cheese Recipe
Poblano and chorizo bring the perfect amount of heat and flavor to this creamy, cheesy mac and cheese!
How to Make the Best Poblano-Chorizo Mac and Cheese
This Poblano-Chorizo Mac and Cheese takes the classic comfort food favorite and elevates it with the smoky heat of chorizo and the mild, slightly charred flavor of poblano peppers. The creamy cheese sauce perfectly balances the spicy elements, creating a dish that’s comforting yet adventurous enough for any dinner table.
The secret to this recipe’s success is building a proper roux and using freshly grated cheese, which melts into a silky smooth sauce that clings beautifully to every piece of pasta. The combination of monterey jack and sharp cheddar provides both creaminess and tang, while the crispy breadcrumb topping adds essential texture contrast.
Whether you’re looking to put a southwestern spin on a weeknight dinner or need an impressive dish for a potluck, this Poblano-Chorizo Mac and Cheese delivers big flavors with straightforward technique. It’s hearty, satisfying, and guaranteed to impress even picky eaters.
Poblano-Chorizo Mac and Cheese
Poblano and chorizo bring the perfect amount of heat and flavor to this creamy, cheesy mac and cheese!
Ingredients
Mac and Cheese
Breadcrumb Topping
Instructions
Preparation and Cooking
- Preheat your oven to 400F. Lightly butter a 9x13 baking dish.
- In a heavy bottom saucepan, heat milk over medium heat. Stir in pasta. Cook until just tender. Drain the pasta reserving 2 cups of the milk for the sauce.
- In a large skillet, heat ½ tablespoon oil on high heat. Add chorizo and sauté 2 to 3 minutes before adding poblanos. Sauté until chorizo is browned and peppers are slightly tender. About 7-8 minutes.
- In a dutch oven or large, deep sided skillet make the roux. Melt the butter over medium heat, add flour to the melted butter, stirring for 3 to 4 minutes.
- Slowly add 2 cups of the reserved pasta milk, stirring to incorporate, scraping the bottom of the pan. The roux will clump but continue to stir and the clumps will dissolve. Switch to a whisk to remove any remaining clumps.
- Add the fresh grated cheese, one handful at a time, whisking until the cheese has melted before adding more. Once the cheese is incorporated, add the salt and ground mustard.
- Stir in the poblanos and chorizo followed by the pasta. Stir well to evenly coat all pasta with cheese sauce and distribute the chorizo and peppers.
- Transfer to the 9x13 baking dish. Top with breadcrumb topping and baking until cheese is bubbly and breadcrumbs are browned, about 10 to 15 minutes.
- Mix panko breadcrumbs with melted butter and grated cheese for topping before sprinkling over the mac and cheese.
Notes
- Use freshly grated cheese for the smoothest, creamiest sauce
- The roasted poblano peppers can be prepared ahead of time and stored in the refrigerator
- For less heat, reduce the amount of chorizo or use mild chorizo instead