Description
This Ultimate Smoked Gouda Mac and Cheese with a Spicy Twist is a rich and creamy pasta dish featuring the smoky depth of Gouda cheese combined with a blend of sharp cheddars and mascarpone for extra creaminess. Poblano peppers add a subtle heat and complexity, complemented by a spicy seasoning mix of Cajun seasoning, cayenne pepper, and smoked paprika. Topped with crispy panko breadcrumbs, this baked mac and cheese is perfect for those craving a comforting yet flavorful twist on a classic comfort food favorite.
Ingredients
Scale
Pasta
- 8 oz Dry Small Pasta (such as macaroni, cavatelli, or small shells)
Vegetables & Peppers
- 2 Poblano Peppers (or use roasted bell peppers for less heat or jalapeños for a kick)
Dairy & Cheese
- 4 tbsp Unsalted Butter (can substitute with margarine)
- 2 cups Heavy Cream (can substitute with half-and-half or whole milk)
- 1 cup Mascarpone Cheese (cream cheese can be used, but flavor will change)
- 2 cups Smoked Gouda (can mix in other cheeses like Gruyère or Brie)
- 1 cup Aged White Cheddar
- 1 cup Sharp Cheddar
Dry Ingredients & Seasonings
- 4 tbsp All-Purpose Flour (gluten-free flour can be used)
- 1 tsp Mustard Powder (Dijon mustard is a great alternative)
- 1 tbsp Cajun Seasoning
- 1/4 tsp Cayenne Pepper (adjust to taste)
- 1 tbsp Smoked Paprika
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt
- 1 cup Panko Bread Crumbs (can substitute with Italian breadcrumbs)
Instructions
- Prepare the pasta: Bring a large pot of salted water to a boil. Add the small dry pasta (such as macaroni or cavatelli) and cook until al dente according to package instructions, usually about 7-9 minutes. Drain and set aside.
- Roast and prepare peppers: Roast the poblano peppers under a broiler or on a grill until the skins are blackened. Place them in a sealed plastic bag to steam for 10 minutes, then peel, seed, and finely chop them.
- Make the roux: In a large saucepan or skillet over medium heat, melt the unsalted butter. Once melted, whisk in the all-purpose flour and cook for about 2-3 minutes, stirring constantly, to form a blond roux. This will thicken the sauce.
- Add cream and seasonings: Slowly whisk in the heavy cream, making sure no lumps form. Stir in mustard powder, Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and kosher salt. Cook until the sauce thickens and bubbles gently, about 5-7 minutes.
- Melt the cheeses: Reduce heat to low and stir in mascarpone cheese, smoked Gouda, aged white cheddar, and sharp cheddar until completely melted and smooth. Stir in the chopped roasted poblano peppers to evenly distribute the spicy flavor.
- Combine pasta and cheese sauce: Add the cooked pasta to the cheese sauce and stir gently to coat all the pasta evenly with the sauce.
- Prepare for baking: Preheat the oven to 350°F (175°C). Transfer the mac and cheese to a buttered or greased baking dish. Evenly sprinkle the panko bread crumbs over the top for a crunchy crust.
- Bake the mac and cheese: Bake in the preheated oven for about 20-25 minutes or until the top is golden brown and the sauce is bubbling around the edges.
- Serve and enjoy: Remove from oven and let sit for a few minutes before serving. This allows the sauce to thicken slightly and makes it easier to serve.
Notes
- You can substitute the poblano peppers with roasted bell peppers for a milder version or jalapeños for extra heat.
- To make it gluten-free, use gluten-free flour and gluten-free pasta.
- Mascarpone can be swapped with cream cheese but expect a slight flavor difference.
- If you prefer a lighter sauce, substitute half-and-half or whole milk for heavy cream, but the sauce may be less rich.
- Panko breadcrumbs add wonderful crunch but Italian breadcrumbs or crushed crackers can be used as alternatives.
- Adjust cayenne pepper and Cajun seasoning to control the heat level according to your preference.
