Beer Cheese Poblano Mac & Cheese
This Beer Cheese Poblano Mac and Cheese is the perfect blend of comfort food and bold flavors. With the smokiness of roasted poblano peppers, the subtle heat of jalapeños, and the richness of beer-infused cheese sauce, this mac and cheese really takes classic mac & cheese up a notch!
Why We Love This Poblano Mac & Cheese
This poblano mac & cheese recipe takes your average mac and cheese to the next level! The roasted poblanos bring a smoky, slightly spicy depth, while the beer adds an unexpected layer of richness to the cheese sauce. The combo of gooey cheddar cheese and cream makes the sauce incredibly luxurious.
This beer cheese poblano mac and cheese is the ultimate mash-up of comfort food and bold flavors. It’s the kind of dish that feels both hearty and sophisticated—perfect for cozy nights or impressing guests!
Ingredients You Need
- Shell Pasta: I used medium-sized shells here, but you can use any pasta you want! It is best to use a noodle typically used for mac and cheese like shells or elbows.
- Poblano Peppers & Jalapeño Pepper: Use a combination of poblano peppers and a spicy jalapeño pepper for a bold, slightly spicy addition.
- Onion & Garlic: Onion and garlic add a depth of savory flavor!
- Olive Oil: Olive oil works well to sauté the onion, garlic and pepper together.
- Beer: Use a light beer here that isn’t too hoppy. This will infuse a lovely flavor into the cheese sauce! If you prefer not to cook with alcohol, you can omit it and replace the liquid with broth.
- Heavy Cream: Heavy cream makes a thick, creamy base for the sauce.
- Salt & Pepper: Add salt and pepper to taste!
- Cheddar Cheese: Freshly shredded cheddar cheese is best, since it will melt seamlessly into a sauce.
- Parsley & Breadcrumbs: Garnish as desired with fresh parsley and some toasted breadcrumbs!
How to Make Beer Cheese Poblano Mac and Cheese
- Roast Peppers: Preheat your oven’s broiler to high. Place the poblano and jalapeño peppers on a baking sheet and broil until the skin is charred, turning occasionally for even roasting. This should take about 8-10 minutes.
- Allow to Steam: Once charred, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate, allowing the peppers to steam for about 10 minutes.
- Remove Skin & Seeds: After steaming, peel off the charred skin, remove the seeds, and chop the peppers into small pieces.
- Cook Pasta: Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain and set aside.
- Sauté Onion & Garlic: In a large skillet, heat the olive oil over medium heat. Add the sliced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add Peppers: Add the chopped poblano and jalapeño peppers to the skillet and sauté for another 2 minutes.
- Add Beer: Pour in the beer, stirring to combine. Allow the mixture to simmer for 2-3 minutes, reducing slightly.
- Stir in Cream and Blend: Stir in the heavy cream, salt and black pepper. Bring the mixture to a gentle simmer, then lower the heat. Then, transfer the mixture to a blender and blend until smooth.
- Add the Cheese: Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. The sauce should be creamy and thick.
- Add Pasta: Add the cooked shell pasta to the skillet, stirring to coat the pasta evenly with the sauce.
- Serve: Divide the mac and cheese evenly among serving bowls. Garnish with fresh parsley and toasted breadcrumbs for added texture and enjoy!
Tips for Success
- Roast the peppers properly. Make sure to char the skins evenly and let them steam afterward. Steaming ensures that the peels come off easily, and it enhances their smoky flavor!
- Choose the right beer! Stick with lighter beers like pilsners or lagers to avoid overpowering the cheese sauce. Dark beers may add too much bitterness.
- Be careful when blending. Since the sauce is hot, be careful if using a regular blender. The heat can cause pressure to build up and the lid to pop up! To be safe, you can use a handheld blender like the one I use from Our Place!
- Don’t rush the cheese sauce. Add the cheese slowly while stirring to avoid clumping. The result should be smooth, creamy, and velvety.
Serving Suggestions
- On its own: This mac and cheese is hearty enough to be a main dish, especially with the added peppers and beer.
- With grilled meat: Serve it alongside grilled chicken, grilled flank steak, or sausages for a heartier meal.
- As a side: Pair it with BBQ ribs or shredded beef barbacoa for an ultimate comfort food combo.
Frequently Asked Questions
Yes, you can definitely experiment with the cheese if you prefer. While cheddar is a classic choice, you can also mix in cheeses like gouda, Monterey jack, or pepper jack for an extra kick.
Yes, you can make the cheese sauce and cook the pasta ahead of time. Combine them when you’re ready to serve, and add the garnishes fresh for the best texture.
More Cozy Pasta Recipes to Try
- Italian Sausage Red Pepper Pasta
- Sheet Pan Tortellini Alla Norma
- Chicken Sausage Kale & Mushroom Pasta
- Pear and Roquefort Mac & Cheese
- Cheesy Baked Rigatoni Pasta
Beer Cheese Poblano Mac and Cheese
Ingredients
- 8 oz medium shell pasta
- 3 poblano peppers
- 1 jalapeño pepper
- 1 yellow onion sliced
- 2-3 garlic cloves sliced
- 1/4 cup olive oil
- 6 oz beer
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup cheddar cheese shredded
- fresh parsley for garnish
- toasted breadcrumbs for garnish
Instructions
- Preheat your oven's broiler to high. Place the poblano and jalapeño peppers on a baking sheet and broil until the skin is charred, turning occasionally for even roasting. This should take about 8-10 minutes.
- Once charred, remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a plate, allowing the peppers to steam for about 10 minutes.
- After steaming, peel off the charred skin, remove the seeds, and chop the peppers into small pieces.
- Bring a large pot of salted water to a boil. Add the shell pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the sliced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
- Add the chopped poblano and jalapeño peppers to the skillet and sauté for another 2 minutes.
- Pour in the beer, stirring to combine. Allow the mixture to simmer for 2-3 minutes, reducing slightly.
- Stir in the heavy cream, salt and black pepper. Bring the mixture to a gentle simmer, then lower the heat. Then, transfer the mixture to a blender and blend until smooth.
- Gradually add the shredded cheddar cheese, stirring constantly until melted and smooth. The sauce should be creamy and thick.
- Add the cooked shell pasta to the skillet, stirring to coat the pasta evenly with the sauce.
- Divide the mac and cheese evenly among serving bowls. Garnish with fresh parsley and toasted breadcrumbs for added texture and enjoy!