Prepare to revolutionize your mac and cheese experience with a mind-blowing Mexican-inspired twist that will make your taste buds dance! This isn't your ordinary comfort food - this is a gourmet journey that transforms the classic mac and cheese into a spicy, smoky masterpiece that will have everyone at your table begging for seconds. Imagine roasted poblano peppers melting into creamy, golden cheese, topped with a tantalizing sriracha drizzle that adds the perfect kick of heat and excitement to every single bite.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups macaroni
- 2 roasted poblano peppers, diced
- 2 cups cheese, shredded
- 1 cup milk
- 1/4 cup sriracha
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Roast the poblano peppers directly over an open flame on a gas stove or under the broiler, turning occasionally until the skin is completely charred and blistered. Place the roasted peppers in a sealed plastic bag or covered bowl to steam for 10 minutes.
- Once cooled, carefully peel off the charred skin from the poblano peppers. Remove the stem and seeds, then dice the peppers into small, uniform pieces.
- Bring a large pot of salted water to a boil. Add the macaroni and cook according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- In a large saucepan, heat the milk over medium heat. Gradually add the shredded cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Season the cheese sauce with salt and pepper to taste. Fold in the diced roasted poblano peppers.
- Add the cooked macaroni to the cheese sauce, stirring to ensure every pasta piece is evenly coated.
- Transfer the mac and cheese mixture to the prepared baking dish, spreading it evenly.
- Bake in the preheated oven for 15-20 minutes, or until the top is golden brown and the edges are bubbly.
- While the mac and cheese is baking, prepare the sriracha drizzle by mixing sriracha sauce with a small amount of milk or cream to create a smoother, more drizzle-able consistency.
- Remove the mac and cheese from the oven and let it rest for 5 minutes. Drizzle the creamy sriracha sauce over the top before serving.
- Garnish with chopped fresh cilantro or green onions if desired, and serve hot.
Tips
- For the best roasted poblano flavor, char the peppers directly over an open flame or under the broiler until the skin is completely blackened.
- Allow roasted peppers to steam in a sealed bag for 10 minutes - this makes removing the charred skin much easier.
- Use freshly shredded cheese instead of pre-packaged for a smoother, more luxurious cheese sauce.
- Don't overcook the macaroni - aim for al dente to prevent mushy texture in the final dish.
- Adjust the sriracha drizzle to your heat preference by adding more or less cream to moderate the spiciness.
- Let the mac and cheese rest for 5 minutes after baking to allow the sauce to set and make serving easier.
- For extra crunch, consider adding toasted breadcrumbs on top before the final bake.
Nutrition Facts
Calories: 360kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
