It’s not the holidays without a decadent homemade mac and cheese recipe, so today I’m sharing one for the books!
This roasted poblano mac and cheese recipe has all the charms of classic rich and creamy macaroni and cheese, plus a healthy dose of freshly grated cheese (for that glorious cheese string you gotta see when you lift your spoon up), and lively infusion of smoky, roasted poblano chiles. As if all that weren’t enough, the crunchy white truffle crouton topping does all the talking for you— it says, Hey it’s the holidays, this is a special night, and we’re here to party!
My Secret Special Ingredients For Mac and Cheese:
For the roasted poblano mac and cheese with white truffle croutons, I bought a few special things that make this mac and cheese recipe SO GREAT, you might have to hunt down.
First, the cavatappi pasta is a GAME CHANGER for mac and cheese fans. The outside of the shape has ridges to catch as much sauce as possible and the curly, hollow noodle catches sauce within the tube, making for an explosion of flavor and saucy goodness in every bite!
Cavatappi pasta is available here on amazon.
And for my low carb peoples, I recommend Banza chickpea pasta in cavatappi form. It has more protein than traditional pasta, and yet doesn’t fall apart as much as the low carb pasta we have tried. It’s available by clicking here.
Also, it’s so pretty doesn’t it just look like something special!!
Next up, it’s all about the white truffle oil!
If you’ve heard foodies talk about white truffle oil and you’ve always wanted to try it, this is a great recipe to give it a whirl because it naturally blends well with the mellow flavors of cheese sauce and freshly toasted french bread. If you realize you don’t love it (shudder), you can always scoop the croutons off your portion of the poblano mac and cheese, and you won’t need a super large bottle to experiment with for this recipe.
I purchased this bottle of Truffle Hunter White Truffle Oil.
It’s divine and tastes just like the white truffle oils we used in many of the 4 star restaurants I worked as a young chef. Make sure to keep it refrigerated after opening to keep it fresh as long as possible.
If you don’t feel like experimenting with the white truffle croutons, no biggie! Just replace the oil with olive oil or butter, and toast the croutons as instructed in the recipe below.
For the cheese blend in this roasted poblano cheese sauce, I went with a classic!
Fontina cheese is a beautiful melting cheese and sharp white cheddar punches up the flavor of the sauce! Bland mac and cheese recipes beware! This recipe is loaded with buttery sharp aroma and silky texture. I also reserved a bit of the freshly grated white cheddar to sprinkle in before baking, giving the cavatappi pasta lovely pockets of molten cheese!!
This poblano mac and cheese is mild and delicious, not spicy! (The little people in your life will love it just as much as the foodies of the family!)
If you would like to see a visual of how I roasted the poblano peppers, check out my tutorial on Torchy’s Queso Recipe, which includes photos of how I roasted the poblano peppers.