Cheesey Poblano Mac and Cheese

Prep Time
Cook Time
Ready In

Recipe: #41565

September 06, 2023

Categories: Side Dishes, Cheese,

"The yummiest of comfort foods - cheesey Mac and Cheese."

Original is 8-10 servings


  • Serving Size: 1 (329.3 g)
  • Calories 861.9
  • Total Fat - 44.3 g
  • Saturated Fat - 9.5 g
  • Cholesterol - 47.9 mg
  • Sodium - 7144.5 mg
  • Total Carbohydrate - 88.1 g
  • Dietary Fiber - 14.8 g
  • Sugars - 8.3 g
  • Protein - 29.5 g
  • Calcium - 848.5 mg
  • Iron - 5 mg
  • Vitamin C - 1.6 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Preheat oven to 425°F. Cook pasta according to package directions; drain, set aside.

Step 2

Melt butter in a large 12-inch cast-iron skillet over medium-high. Add poblanos; cook, stirring occasionally, until tender, about 3 minutes. Add flour and salt; cook, stirring constantly for 1 minute. Add milk to skillet; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat.

Step 3

Add Oaxaca and Velveeta, stirring until cheese is melted. Stir in the Mexican crema. Add pasta in batches; stirring to combine and distribute evenly.

Step 4

Combine panko and chili powder in a medium bowl. Sprinkle on top of pasta. Bake in preheated oven until top is lightly browned and edges are bubbly, about 15 minutes. Sprinkle with cilantro and Fresno chile (or jalapeno) slices. Enjoy!


No special items needed.

1 Reviews


Who doesn't love a nice mac and cheese...I cut the recipe in half and it barely fit into my 10 inch cast iron skillet...I used mozarella cheese and regular Velveeta and I found a recipe that I could make a small amount of yummy homemade Mexican crema...I did use the suggested cavatappi pasta...I really enjoyed preparing this dish...this makes off to hunt for what to do with my frozen leftover mac and cheese...made for "FYC" tag game...


review by:
(2 Oct 2023)

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