Poblano Macaroni and Cheese

Recipe from Cooking Con Claudia.


  • 4 poblanos, roasted, skin and seeds removed, chopped
  • 16 oz. elbow macaroni
  • 6 TBSP butter, divided
  • Small onion, diced
  • 8 garlic cloves, minced
  • 1 tsp. black pepper
  • 1 tsp. smoked paprika
  • 1 tsp. salt to taste
  • 6 TBSP flour
  • 2 c. chicken broth
  • 2 c. milk
  • ½ c. crema
  • 5 oz. cheddar cheese
  • 5 oz. pepper jack cheese
  • 5 oz. mozzarella cheese


  1. Set oven to broil.  On a baking sheet add the poblanos and roast all sides until charred.  Once charred place poblanos in a Ziploc bag and seal the bag. Let the poblanos steam in the bag for 15 minutes.  After 15 minutes, remove poblanos and peel the skins, remove the seeds and stems, and chop.
  2. Cook pasta according to box, slightly undercooked.
  3. Heat 3 TBSP butter in large skillet over medium-high heat; then add the onions and saute for 3 minutes, until translucent.  Add garlic, chopped poblanos, pepper, smoked paprika, and salt and cook for 1 minute.
  4. Create a well in the center of the skillet with the veggies surrounding the well and add the remaining 3 TBSP of butter and melt.  Once melted and the flour and stir until flour is dissolved. Then add the broth, milk, and crema, and bring to a light boil.
  5. Once the mixture comes to a boil, add the cheeses, and stir until cheese is melted.  Add the cooked pasta and stir to combine.  The macaroni and cheese will thicken as it cools.

Poblano Macaroni and Cheese:

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