Poblano Chile Mac-N-Cheese

This mac and cheese is creamy with a smooth hint of heat. The addition of charred poblano pepper, ancho chile pepper, and two kinds of cheese kicks it up a notch. Bring on the yum!

Poblano Chile Mac-N-Cheese

Cedar Oak Farms
Prep Time 10 mins
Cook Time 15 mins
Course Side Dish
Cuisine American
Servings 8


  • 8 ounces orecchiette pasta, uncooked
  • 1 large poblano pepper
  • Olive oil
  • 4 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon COFarms smoked sea salt
  • 1 teaspoon ancho chili pepper
  • 1 cup whole milk
  • 1 cup shredded Havarti cheese
  • 1 cup shredded sharp cheddar cheese


  • Cook orecchiette pasta (okay, you can use any pasta, but orecchiette is just so darn cute!) according to package instructions in salted water. Drain, and set aside.
  • Rub olive oil over the Poblano pepper (you can substitute roasted hatch pepper or for a touch of color roast a red bell pepper instead) and roasted over a flame until the skin bubbles and chars. Let cool then dice.
  • In a small bowl, mix flour, sea salt, and chili powder until completely combined. Set aside.
  • In a medium saucepan melt the butter over medium heat. Remove from heat and whisk in the flour mixture.
  • Return to heat and cook until mixture is slightly brown, about 1 minute.
  • Add the milk and whisk until the mixture is smooth.
  • Cook on medium-high heat until the mixture is thickened, about 3-5 minutes.
  • Reduce heat to low and add the cheese. Whisk until cheese is melted and mixture is smooth.
  • Mix the cooked pasta and roasted pepper into the cheese sauce and stir until the pasta is evenly coated.
Keyword Pasta, Side Dish, Smoked Sea Salt