There’s just something about the comforting embrace of mac and cheese that makes any meal feel like a celebration. Now, imagine taking that creamy, cheesy goodness and infusing it with the smoky warmth of roasted poblano peppers and sweet bursts of roasted corn kernels. This Roasted Corn & Poblano Mac and Cheese elevates the classic dish into a vibrant, flavor-packed experience that’s perfect for weeknight dinners or weekend gatherings. Creamy, cheesy, and with a subtle kick, this recipe is destined to become a favorite in your kitchen repertoire.

Why You’ll Love This Recipe

Mac and cheese is already a crowd-pleaser, but adding roasted poblano peppers and corn brings a whole new dimension of flavor and texture. Here’s why this dish stands out:

Simple yet sophisticated: The smoky poblano and sweet corn blend beautifully with sharp cheddar and Monterey Jack cheeses for a complex flavor profile.
Perfectly creamy: The milk and cheese sauce is silky smooth, coating every elbow macaroni piece for ultimate comfort.
Crunchy topping: A buttery breadcrumb crust adds texture and golden crispness that contrasts the creamy interior.
Versatile and customizable: Easily tweak the heat level or cheese blends to suit your taste.
One-dish wonder: This hearty mac and cheese can shine as a main or a side.

What We’re Using

To create this irresistible Roasted Corn & Poblano Mac and Cheese, gather these ingredients:

2 cups elbow macaroni: The classic pasta choice for mac and cheese, with plenty of nooks for sauce.
2 tablespoons olive oil: For roasting and sautéing, adding a rich base flavor.
1 large poblano pepper, diced: Roasted to bring out its smoky, mild heat.
1 cup corn kernels: Use fresh or frozen; roasting boosts their natural sweetness.
3 cups milk: Whole milk works best for creaminess, but you can substitute any milk of your choice.
2 cups shredded sharp cheddar cheese: Adds bold, tangy flavor essential for mac and cheese.
1 cup shredded Monterey Jack cheese: Melts beautifully for a smooth texture.
1/2 teaspoon garlic powder: Adds savory depth.
1/2 teaspoon onion powder: Enhances the overall flavor profile.
Salt and pepper: To taste, balancing and elevating all the flavors.
1/2 cup breadcrumbs: For that irresistible crunchy topping.
2 tablespoons butter, melted: Binds the breadcrumbs and adds richness.
Chopped cilantro: Fresh garnish that adds a bright, herbal note.

Cook’s Kit

Before you start, make sure you have these tools handy:

Large pot: For boiling the macaroni.
Skillet or sauté pan: To roast and cook the poblano and corn.
Measuring cups and spoons: For precise ingredient portions.
Mixing bowl: To combine breadcrumbs and butter.
Baking dish: For assembling and baking the mac and cheese.
Whisk: To stir the cheese sauce smoothly.
Cheese grater: Freshly shredded cheese melts best.

Stepwise Method: Roasted Corn & Poblano Mac and Cheese

Step 1: Cook the elbow macaroni

Bring a large pot of salted water to a boil. Add 2 cups of elbow macaroni and cook according to package instructions until al dente, usually about 7-8 minutes. Drain and set aside.

Step 2: Roast the poblano and corn

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced poblano pepper and corn kernels. Sauté for about 7-10 minutes, stirring occasionally, until the vegetables are tender and slightly charred, bringing out their roasted flavor. Remove from heat and set aside.

Step 3: Prepare the cheese sauce

In the same pot used for pasta, heat the 3 cups of milk over medium heat until warm but not boiling. Gradually add the shredded sharp cheddar and Monterey Jack cheeses, stirring constantly until melted and smooth. Stir in the garlic powder, onion powder, salt, and pepper to taste.

Step 4: Combine pasta and veggies

Add the cooked macaroni, roasted poblano, and corn to the cheese sauce. Stir well to evenly coat every piece of pasta with cheese and veggies.

Step 5: Prepare breadcrumb topping

In a small bowl, mix the 1/2 cup breadcrumbs with 2 tablespoons melted butter until the crumbs are evenly coated.

Step 6: Assemble and bake

Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a baking dish. Sprinkle the breadcrumb mixture evenly over the top. Bake for 20-25 minutes, or until the topping is golden brown and crispy.

Step 7: Garnish and serve

Remove from the oven and let it cool slightly. Garnish with chopped cilantro for a fresh contrast. Serve warm and enjoy!

No-Store Runs Needed

Here’s what you likely already have in your pantry and fridge to make this dish without any last-minute trips:

Elbow macaroni or any other short pasta
Olive oil and butter
Common spices: garlic powder, onion powder, salt, and pepper
Milk and shredded cheese (cheddar and Monterey Jack or similar)
Frozen corn kernels (if fresh isn’t available)
Breadcrumbs

Pro Perspective

To get the best results from this Roasted Corn & Poblano Mac and Cheese, a few tips from seasoned cooks will help:

Roasting the poblano and corn: You can also roast the poblano on an open flame or under a broiler for a more intense smoky flavor.
Cheese selection: Sharp cheddar provides tang, while Monterey Jack melts beautifully. Feel free to experiment with other cheeses like gouda or pepper jack for different twists.
Milk temperature: Warm the milk before adding cheese to prevent clumping or grainy sauce.
Breadcrumb topping: For extra flavor, toss the breadcrumbs with a pinch of smoked paprika or parmesan before baking.

Make Ahead Like a Pro

This dish is perfect for prepping ahead of time. You can cook the pasta, roast the poblano and corn, and prepare the cheese sauce up to a day in advance. Combine everything and refrigerate. When ready to eat, sprinkle the breadcrumb topping and bake as directed. Leftovers reheat beautifully in the oven or microwave, making it a convenient option for busy days.

Common Questions

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn kernels work just as well and often provide more consistent sweetness. Just be sure to roast or sauté them to bring out their flavor before adding to the mac and cheese.

How spicy is the poblano pepper in this recipe?

Poblano peppers are mild with a gentle heat level that won’t overpower the dish. If you prefer more heat, consider adding a pinch of cayenne pepper or using a jalapeño instead.

Can I make this recipe vegan or dairy-free?

You can swap the dairy milk for plant-based alternatives like oat or almond milk and use vegan cheese substitutes. Keep in mind that the texture and flavor will differ slightly, but it will still be delicious.

What can I serve alongside this mac and cheese?

This dish pairs wonderfully with a crisp green salad, roasted vegetables, or even a zesty salsa to complement the roasted poblano flavor. For another vegetable-packed side, try the Roasted Broccoli Lemon Parmesan Orzo.

Cook This Next

Roasted Broccoli Cheddar Macaroni – Another cheesy pasta dish with a healthy, flavorful twist.
Roasted Broccoli Lemon Parmesan Orzo – A bright, zesty side perfect for pairing with rich mains.

Final Thoughts

The Roasted Corn & Poblano Mac and Cheese is a delightful upgrade to the traditional comfort food we all know and love. With its creamy cheese sauce, smoky roasted peppers, and sweet corn, the dish delivers layers of flavor and texture that will satisfy both kids and adults alike. Whether you’re looking for a cozy weeknight meal or a show-stopping side for your next gathering, this recipe fits the bill perfectly.

Give this recipe a try and watch it become a staple in your kitchen rotation. Don’t forget to garnish with fresh cilantro for that final, vibrant touch. Happy cooking!

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