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Beer cheese poblano macaroni and cheese served in a bowl and topped with parsley and toasted breadcrumbs.

Beer Cheese Poblano Mac and 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!
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Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 4

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!

Video

Notes

To make this recipe ahead of time, make cheese sauce and cook the pasta separately. Combine them when you're ready to serve, and add the garnishes fresh for the best texture!
Keyword beer cheese poblano mac and cheese
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