There’s something irresistibly comforting about a bowl of creamy, cheesy pasta — but when you add smoky roasted peppers and a Mexican-inspired twist, it becomes something I find myself craving on repeat. This Poblano Macaroni and Cheese balances silky white cheddar with the earthy heat of roasted poblano chiles, bright lime zest, and a sprinkle of cotija for tang. It’s an easy weeknight meal but special enough for company, and the flavors are bold without overwhelming the classic comfort-food base.

Why you’ll love this recipe

Bold, balanced flavors: Roasted poblano chiles bring a smoky depth that pairs beautifully with sharp white cheddar and a hint of cumin and cayenne.
Simple technique: A classic roux-based cheese sauce provides a velvety texture that clings to elbow pasta for the perfect bite.
Fresh brightness: Lime zest and chopped cilantro cut through the richness and keep each forkful lively.

Ingredients

Use the following as your ingredient checklist; quantities are exact to ensure the sauce and texture turn out perfectly.

2 whole Poblano chiles
8 ounces elbow pasta
2 tablespoons unsalted butter
4 cloves of minced garlic
2 tablespoons all-purpose flour
1-1/2 cups whole milk
1 teaspoon mustard powder
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1 teaspoon lime zest
1/2 cup chopped cilantro
1 teaspoon Kosher salt, to taste
1 teaspoon Black pepper, to taste
4 cups grated white cheddar
1/2 cup Cotija cheese

Make-ahead and serving tips

You can roast the poblano chiles up to two days ahead and store them wrapped in the refrigerator to speed up assembly. Cooked pasta can be tossed with a touch of oil and refrigerated for up to a day; bring it back to room temperature before incorporating into the sauce so the texture stays creamy. Serve this Poblano Macaroni and Cheese with a crisp green salad, pickled red onions, or a side of roasted vegetables.

Step-by-step instructions

Follow these steps in order for the best results. I’ve rewritten each direction into clear, actionable steps while preserving the ingredient amounts and the overall flow of the recipe.

Preheat your broiler or heat a gas burner to high. Place the 2 whole Poblano chiles directly on the broiler pan or on the flame, turning occasionally, until the skins are evenly blistered and charred on all sides. This should take about 6–10 minutes depending on your heat source.
Transfer the blistered poblanos to a bowl and cover tightly with plastic wrap or place them in a sealed plastic bag. Let them steam for 10–15 minutes; this helps loosen the skin for peeling.
While the peppers steam, bring a large pot of salted water to a boil. Add 8 ounces elbow pasta and cook until al dente according to package instructions. Reserve about 1/4 cup of the pasta cooking water, then drain the pasta and set aside.
Remove the poblanos from the bowl or bag and peel away the charred skins. Cut off the stems, slice open, and remove the seeds and membranes. Roughly chop the peeled peppers and set aside.
In a medium saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 4 cloves of minced garlic and sauté for about 30–60 seconds, stirring constantly, until fragrant but not browned.
Sprinkle in 2 tablespoons all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour taste, forming a light roux. Keep the heat at medium so the roux does not darken.
Slowly whisk in 1-1/2 cups whole milk, adding it in a steady stream while whisking to prevent lumps. Continue cooking and whisking until the mixture thickens and coats the back of a spoon, about 3–5 minutes.
Stir in 1 teaspoon mustard powder, 1/4 teaspoon cayenne powder, and 1/2 teaspoon ground cumin. Taste and adjust the spices if desired, but keep the amounts as listed to maintain the intended balance.
Add the chopped roasted poblanos into the sauce and stir to combine. Cook for 1–2 minutes to warm the peppers through and let their smoky flavor infuse the sauce.
Reduce the heat to low and gradually stir in 4 cups grated white cheddar, a handful at a time, stirring until each addition melts and the sauce is smooth. If the sauce becomes too thick, whisk in a splash of the reserved pasta cooking water until you reach a creamy consistency.
Season the sauce with 1 teaspoon Kosher salt and 1 teaspoon Black pepper, adjusting to taste. Fold in 1 teaspoon lime zest and 1/2 cup chopped cilantro to brighten the sauce.
Add the drained elbow pasta to the cheese and poblano sauce, stirring gently to coat all the pasta evenly. Warm through for a minute so the pasta and sauce meld together. If the mixture seems tight, add a little more reserved pasta water to loosen it.
Plate or transfer the Poblano Macaroni and Cheese to a serving dish and sprinkle 1/2 cup Cotija cheese over the top. The cotija adds a salty, crumbly contrast to the creamy cheddar.
Finish with an extra pinch of chopped cilantro or a little lime zest if you like, then serve immediately for the creamiest texture.

Notes and substitutions

If you prefer less heat, remove all visible seeds from the roasted poblanos; the membrane holds most of the heat. The cayenne amount is small and mainly adds background warmth—reduce or omit if desired.
For a thinner sauce, keep extra milk on hand and add 1 to 2 tablespoons at a time until you reach your preferred consistency.
If you can’t find cotija, a crumbly feta-style cheese works as a tangy substitute, but the classic saltiness of cotija is worth seeking out if you can.

FAQs

Can I make this ahead? Yes. Prepare the sauce and pasta separately, then combine and reheat gently over low heat with a splash of milk or reserved pasta water to restore creaminess. Reheat just until warm; high heat can make the sauce separate.

How spicy is this? This recipe leans toward mild-moderate heat because poblanos are generally mild, and only 1/4 teaspoon cayenne is added. If you want more kick, add a pinch more cayenne or stir in a diced jalapeño when sautéing the garlic.

Final thoughts

This Poblano Macaroni and Cheese is one of those recipes that feels both nostalgic and new — familiar pasta, elevated by the smoky, green chile flavor and a bright citrus finish. It’s perfect for cozy nights, potlucks, or whenever you want comforting food with personality. Make it once and I guarantee it will become a regular in your rotation.

Enjoy every creamy, peppery bite!

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Poblano Macaroni and Cheese

Creamy baked macaroni and cheese brightened with roasted poblano peppers, cilantro, lime zest, and Cotija.

Prep Time30

Cook Time30

Total Time1

Servings: 6 servings

Ingredients

2 whole poblano chiles
8 ounces elbow pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1-1/2 cups whole milk
1 teaspoon mustard powder
1/4 teaspoon cayenne powder
1/2 teaspoon ground cumin
1 teaspoon lime zest
1/2 cup cilantro, chopped
1 teaspoon Kosher salt to taste
1 teaspoon black pepper to taste
4 cups grated white cheddar
1/2 cup Cotija cheese

Instructions

Preheat the broiler. Place whole poblano chiles on a baking sheet and broil, turning occasionally, until charred all over, about 5 minutes per side.
Transfer charred chiles to a paper bag or sealed plastic bag and let steam for 20 minutes to loosen the skins.
Remove chiles from the bag, peel off the skins, remove stems and seeds, and chop the flesh into roughly 1-inch pieces.
Bring a large pot of salted water to a boil. Cook the elbow pasta until al dente according to package directions, then drain and set aside.
Preheat the oven to 375°F (190°C). Grease a large baking dish or a 12-inch cast-iron skillet and add the drained pasta.
In a saucepan over low heat, melt the butter. Add the minced garlic and cook 1 minute until fragrant.
Whisk in the flour and cook about 1 minute until it forms a light, toasty paste.
Gradually whisk in the milk and cook, stirring, until the sauce thickens but remains pourable, about 1–2 minutes.
Remove the sauce from heat and stir in the mustard powder, cayenne, ground cumin, lime zest, chopped cilantro, and chopped poblano chiles. Season with Kosher salt and black pepper to taste.
Stir in half of the grated white cheddar until melted and smooth; if the sauce becomes too thick, thin with a teaspoon of milk at a time; if cheese won't melt, return to low heat briefly.
Pour the cheese sauce over the cooked pasta in the prepared dish, sprinkle with the remaining cheddar, and bake uncovered at 375°F for about 20 minutes, until browned and bubbling.
Remove from oven, sprinkle Cotija cheese over the top, and serve immediately.