Creamy Poblano Mac and Cheese

Why you’ll love it
Spanish Give your kids’ favorite classic a Mexican makeover — this version uses the creamy poblano sauce from traditional Espagueti Verde to turn plain mac and cheese into a bright, flavorful, and comforting family favorite. Think creamy, cheesy, slightly smoky, with a subtle chile kick mucho sabor.

Jump to Recipe Jump to Video Print Recipe

Ingredients

• 1 package elbow macaroni (coditos)
• 2 tablespoons butter
• 2 cloves garlic
• ½ onion, sliced
• 2 tablespoons chicken bouillon powder (or consomé en polvo)
• 1 teaspoon salt (adjust to taste)
• 1 can evaporated milk (leche evaporada)
• 1 cup milk (regular)
• 1 package cream cheese (queso crema)
• 1 handful fresh cilantro
• 8 chiles poblanos (roasted, peeled, seeded)
• 1 cup grated queso Chihuahua
• ½ cup grated Gouda or Swiss cheese

Instructions

• Preheat oven to 350 °F (175 °C).
• Cook pasta: Boil the macaroni in salted water following package instructions. Drain and set aside.

• Prepare the poblanos: Roast the chiles poblanos until their skins are evenly charred. Transfer them to a plastic bag or covered bowl to steam for 5–10 minutes. Peel off the skins, remove the stems and seeds, and roughly chop 3 of them (or cut into rajas).

• Sauté aromatics: In a saucepan over medium heat, melt butter. Add onion and garlic and sauté until fragrant and onion is soft.

• Make the creamy poblano sauce: In a blender combine the roasted poblanos (reserve a few rajas for layering/topping), onion + garlic mixture, evaporated milk, regular milk, consomé powder, cream cheese, and a good handful of cilantro. Blend until smooth and velvety.

• Mix sauce & pasta: Return the drained macaroni to the pot, pour in the poblano cream sauce, and stir gently. Add the grated Chihuahua cheese and the “½ cup” Gouda (or Swiss). Mix until cheese is melted and pasta is well coated.

• Layer & bake (optional but delicious): Transfer half of the pasta mixture into a baking dish. Add a layer of chopped poblano rajas and a sprinkle of cheese. Then add the remaining pasta mixture. Top with more cheese and some extra rajas. Cover with aluminum foil and bake 20–25 minutes (until bubbly and cheese is melted).

• Serve hot the poblano rajas and melted cheese on top make it look so good!!! and pretty.

Dare to give a twist to your traditional mac and cheese recipe and prepare this Green Grinch-approved green mac and cheese with poblano for your Thanksgiving or Christmas dinner.