Smoked Poblano Mac And Cheese
20m prep 1h 20m cook 1h ready
A rich and creamy mac and cheese with smoked cheddar and poblano peppers, cooked on the grill for extra flavor. This ooey, gooey comfort food is perfect for any occasion.
Ingredients
- 4 poblano peppers cut in half and seeds removed
- 473 ml uncooked pasta
- 59.1 ml unsalted butter
- 59.1 ml all-purpose flour
- 710 ml whole milk
- 237 ml shredded sharp cheddar
- 237 ml shredded smoked cheddar
- 118 ml crème fraîche
- 14.8 ml Dijon mustard
- 4.93 ml kosher salt
- 2.46 ml ground nutmeg
- 59.1 ml panko bread crumbs
- 2.46 ml smoked paprika
Nutrition (per serving, estimated)
Estimated based off 6 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 409 mg
- Iron: 0.35 mg
- Magnesium: 24.5 mg
- Phosphorus: 283 mg
- Potassium: 199 mg
- Zinc: 1.88 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 473 ml uncooked pasta
- 59.1 ml unsalted butter
- 59.1 ml all-purpose flour
- 710 ml whole milk
- 237 ml shredded sharp cheddar
- 237 ml shredded smoked cheddar
- 118 ml crème fraîche
- 14.8 ml Dijon mustard
- 4.93 ml kosher salt
- 2.46 ml ground nutmeg
- 59.1 ml panko bread crumbs
- 2.46 ml smoked paprika
Prepare
- 4 poblano peppers, cut in half and seeds removed
Let's Cook
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Step 1.
Preheat the smoker to 250°F using cherrywood. Place the halved and seeded poblano peppers in the smoker and cook for 1 hour, or until soft and tender. Remove from the smoker, dice the peppers, and set aside. (This can be done in advance.)
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Step 2.
Prepare the grill for direct/indirect cooking. In a large stockpot, cook the pasta according to package instructions but reduce the cooking time by a few minutes so the pasta is slightly undercooked. Drain and set aside.
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Step 3.
In a large saucepan over medium heat, melt the butter. Add the flour and stir until smooth. Continue cooking and stirring for 2 to 3 minutes, or until the mixture turns a golden color.
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Step 4.
Slowly add the milk, 1 cup at a time, whisking constantly to combine. Continue whisking until the sauce thickens, about 4 to 5 minutes.
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Step 5.
Remove the saucepan from heat. Add the shredded sharp cheddar, shredded smoked cheddar, crème fraîche, Dijon mustard, ½ teaspoon of the salt, nutmeg, and the diced smoked poblano peppers. Stir until the mixture is creamy and the cheeses are melted.
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Step 6.
Add the cooked pasta to the cheese sauce and mix until well combined. Transfer the mixture to a 9-inch round cast-iron skillet.
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Step 7.
In a small bowl, combine the panko bread crumbs, remaining ½ teaspoon of salt, and smoked paprika. Sprinkle the bread crumb mixture evenly over the mac and cheese.
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Step 8.
Place the skillet on the grill over indirect heat. Cook for 20 minutes, or until the cheeses are melted and starting to brown. Alternatively, you can cook in an oven preheated to 350°F. Remove from heat and serve.
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