There’s something utterly comforting about a bubbling, cheesy pasta that feels familiar yet just a little bit adventurous. This Poblano Macaroni and Cheese takes classic stovetop mac and cheese and brightens it with roasted poblano chiles, lime zest, and a touch of cumin and cayenne for warmth. It’s creamy, tangy, and herb-fresh thanks to chopped cilantro and a sprinkling of crumbly Cotija-style cheese on top. Whether you’re making this for a weeknight dinner or a cozy weekend supper, it comes together simply and delivers big on flavor.

Why you’ll love it

Poblano Macaroni and Cheese balances creamy, spicy, and citrus notes so every bite feels elevated.
The poblano chiles add smoky depth without overwhelming heat, making this approachable for most palates.
It’s made with pantry-friendly ingredients and a straightforward method—perfect for busy cooks who still want bold flavor.

Ingredients

Use these exact amounts for the most consistent results.

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

Equipment

Large pot for boiling pasta
Sheet pan for roasting chiles
Large skillet or saucepan for the sauce
Box grater or food processor for grating cheese
Wooden spoon or heatproof spatula

Flavor notes and substitutions

The poblano chiles bring a mild, earthy smokiness. If you prefer more heat, add an extra pinch of cayenne or finely chop one jalapeño into the sauce. White cheddar gives a clean, sharp tang; you can swap part of it for Monterey Jack if you want a silkier melt. Cotija provides a salty, crumbly finish—if unavailable, a grated feta-style cheese with a firm texture will work well.

Step-by-step Instructions

Follow these steps in order for a reliable, delicious Poblano Macaroni and Cheese. Read through once before starting and have all ingredients measured and ready.

Roast the poblanos: Preheat your oven to 450°F. Place the 2 whole Poblano chiles on a sheet pan and roast them for 15–20 minutes, turning every 5 minutes, until the skins are blistered and evenly charred. Remove from the oven and transfer the chiles to a bowl; cover tightly with plastic wrap or a lid and let them steam for 10 minutes. This makes the skins easy to peel.
Peel and chop: Once cooled, peel the charred skins from the poblanos, remove the stems and seeds, and chop the flesh into small pieces. Set the chopped poblano aside.
Cook the pasta: Bring a large pot of salted water to a boil. Add 8 ounces elbow pasta and cook according to package directions until just al dente. Reserve about 1/4 cup of the pasta cooking water before draining. Drain the pasta and set aside.
Start the roux and garlic: In a large skillet or saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 4 cloves of minced garlic and cook, stirring, for about 30 seconds to 1 minute until fragrant but not browned.
Add flour: Sprinkle 2 tablespoons all-purpose flour over the melted butter and garlic. Whisk continuously for 1 to 2 minutes to cook the raw flour taste and form a light roux.
Make the milk base: Gradually pour in 1-1/2 cups whole milk while whisking constantly to avoid lumps. Continue to whisk until the sauce begins to thicken and becomes smooth, about 3–5 minutes over medium heat.
Season the sauce: Stir in 1 teaspoon mustard powder, 1/4 teaspoon cayenne powder, and 1/2 teaspoon ground cumin. Taste and season with 1 teaspoon Kosher salt and 1 teaspoon black pepper, adjusting to your preference. Keep the sauce at a gentle simmer—do not let it boil vigorously.
Add zest and cilantro: Stir in 1 teaspoon lime zest and 1/2 cup chopped cilantro. The lime zest brightens the sauce while the cilantro adds a fresh, herbal lift.
Incorporate the cheeses: Lower the heat to medium-low. Gradually stir in 4 cups grated white cheddar, a handful at a time, allowing each addition to melt fully before adding more. Keep stirring until the sauce is smooth and silky. If the sauce becomes too thick, whisk in a tablespoon or two of the reserved pasta cooking water until you reach your desired consistency.
Fold in poblanos and pasta: Add the chopped roasted poblano chiles to the cheese sauce and stir to combine. Add the cooked elbow pasta and gently fold it into the sauce until every piece is coated in cheesy poblano goodness.
Finish and serve: Transfer the mac and cheese to a serving dish. Sprinkle 1/2 cup Cotija cheese over the top for a salty, crumbly finish. Garnish with an extra pinch of chopped cilantro and an optional squeeze of lime juice if you want more brightness. Serve immediately while hot and gooey.

Make-ahead and storage

This Poblano Macaroni and Cheese can be prepared up to one day in advance. Assemble the pasta and sauce, then cool completely and refrigerate in an airtight container. To reheat, warm gently in a saucepan over low heat with a splash of milk or reserved pasta water to loosen the sauce. Reheat in the oven in a baking dish at 350°F until warmed through, about 15–20 minutes, covered with foil to prevent drying.

Tips for success

Roast the poblanos well so you get that smoky, charred flavor without raw grit. Steaming under wrap makes peeling simple.
Grate the white cheddar yourself if possible. Pre-shredded cheese often contains anti-caking agents that affect meltiness.
Whisk the milk in gradually to the roux to prevent lumps and achieve a silky sauce.
Reserve some pasta water before draining; the starchy water helps smooth and loosen the cheese sauce without watering down flavor.
If the sauce tastes too mild, a small extra pinch of salt or a squeeze of lime can sharpen the flavors beautifully.

Serving suggestions

Serve this Poblano Macaroni and Cheese alongside a crisp green salad to cut the richness, or pair it with roasted vegetables or grilled chicken for a fuller meal. It also makes a superb side at a casual gathering or potluck—rich, comfort-forward, and interesting enough to spark compliments.

Notes on ingredients

All ingredients listed are intended for everyday grocery availability. White cheddar provides a clean, tangy backbone for the sauce while Cotija adds a contrasting crumbly texture and salty finish. Mustard powder, cumin, and cayenne are used sparingly to build warm, layered flavors without dominating the dish.

Final thoughts

Poblano Macaroni and Cheese takes the cozy familiarity of mac and cheese and gives it a lively, slightly smoky twist. It’s an easy recipe to prepare on weeknights yet special enough for weekend dinners. With just a few simple steps—roast, peel, build a creamy sauce, and toss with perfectly cooked pasta—you’ll have a comforting, flavorful dish that stands out from the ordinary. Enjoy the creamy, cheesy comfort with a zesty, herb-fresh finish.

Poblano Macaroni and Cheese

Creamy macaroni and cheese flavored with roasted poblano chiles, lime, and cilantro for a bright, mildly spicy twist.

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

2 whole poblano chiles
8 ounces elbow pasta
2 tablespoons unsalted butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
1.5 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 white cheddar, grated
1/2 cup Cotija cheese

Equipment

Large Pot
baking dish or 12-inch cast-iron skillet
Oven broiler
paper bag or plastic food-storage bag
Skillet or saucepan
Whisk
Colander

Method

Preheat the oven broiler. Place whole poblano chiles on a baking sheet and broil, turning as needed, until the skins are blackened, about 5 minutes per side.
Transfer the hot chiles to a paper bag or sealed plastic food-storage bag and let steam for 20 minutes.
Remove chiles from the bag, peel off and discard the skins, then remove stems and seeds. Chop the peeled chiles into about 1-inch pieces.
Bring a large pot of salted water to a boil and cook the elbow pasta until al dente according to package directions. Drain and set aside in the prepared baking dish or cast-iron skillet.
Preheat the oven to 375°F (190°C). Grease a large baking dish or a 12-inch cast-iron skillet and place the drained pasta in it.
In a saucepan over low heat, melt the butter. Add the minced garlic and cook about 1 minute until fragrant.
Whisk in the flour and cook, stirring, until it forms a pale, toasty paste, about 1 minute.
Slowly 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 mustard powder, cayenne, cumin, lime zest, chopped cilantro, and the chopped poblano chiles. Season with Kosher salt and black pepper to taste.
Whisk in half of the grated white cheddar until melted and fully incorporated; if the sauce is too cool to melt the cheese, return to low heat briefly, stirring constantly. If the sauce becomes too thick, thin with milk a teaspoon at a time.
Pour the cheese sauce over the pasta in the baking dish, sprinkle the remaining cheddar on top, and bake uncovered at 375°F for 20 minutes or until golden and bubbling.
Remove from oven, sprinkle with Cotija cheese, and serve immediately.