Roasted Poblano Cavatappi Mac and Cheese with Spiced Panko

This roasted poblano cavatappi mac and cheese is rich, creamy and full of savory Southwestern-inspired flavor. The poblano and garlic roast together until tender, then get folded into a silky cheese sauce with diced tomato and corkscrew pasta.

A quick broil with buttered, spiced panko gives the top a golden crunch, making this baked mac and cheese feel extra hearty without complicating the method.

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Ingredients

1 unit Poblano PepperView ingredient guideLike ingredientDislike ingredient

1 unit Roma TomatoView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

0.5 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 tablespoon Southwest Spice BlendView ingredient guideLike ingredientDislike ingredient

8 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Pepper Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Mexican Cheese BlendView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place an oven rack in the top position and preheat the oven to 425°F. Bring a medium pot of salted water to a boil. Wash and dry the produce.
2. Halve the poblano lengthwise, then remove the stem and seeds. Dice the tomato. Put the garlic cloves on a small piece of foil, drizzle with olive oil, season with salt and pepper and fold the foil into a sealed packet.
3. Arrange the poblano halves cut side down on a baking sheet. Drizzle with olive oil and season with salt and pepper. Place the garlic packet on the same baking sheet.
4. Roast on the top rack until the poblano is tender and lightly blistered and the garlic has softened, 15 to 17 minutes. Let cool slightly, then dice the poblano and mash the roasted garlic with a fork. Switch the oven to high broil or increase the temperature to 500°F.
5. Add the cavatappi to the boiling water and cook until al dente, 9 to 11 minutes. Reserve 3/4 cup pasta cooking water, then drain the pasta.
6. While the pasta cooks, melt the butter in a small bowl, about 30 seconds in the microwave. Stir in the panko and half of the Southwest spice blend. Season with salt and pepper.
7. Return the drained pasta pot to medium heat. Add the cream sauce base, cream cheese and remaining Southwest spice blend. Bring to a simmer while whisking until smooth, 1 to 2 minutes.
8. Reduce the heat to low. Whisk in the pepper jack, Monterey Jack and Mexican cheese blend until melted and smooth.
9. Stir the cooked cavatappi, mashed roasted garlic, diced poblano and diced tomato into the cheese sauce. Add reserved pasta water a splash at a time, if needed, until the pasta is evenly coated in a creamy sauce. Season with salt and pepper.
10. Transfer the mac and cheese to an 8-by-8-inch baking dish. Sprinkle the seasoned panko evenly over the top.
11. Broil or bake on the top rack until the panko is browned and crisp, 2 to 3 minutes. Serve from the dish or divide between plates.

Recipe Tips

FAQ

What pasta shape is used for this mac and cheese?

This recipe uses cavatappi, a corkscrew-shaped pasta that holds the creamy cheese sauce well.

Do I need to peel the roasted poblano?

The method only calls for roasting, cooling and dicing the poblano; peeling is not required.

What cheeses are in the sauce?

The sauce includes cream cheese, pepper jack, Monterey Jack and Mexican cheese blend, along with a cream sauce base.

How do I keep the topping from burning?

Broil or bake the dish on the top rack for only 2 to 3 minutes and check it frequently once the panko starts browning.

Can this be made for 4 servings?

Yes. Use the 4-serving ingredient amounts from the recipe source, double the butter and panko mixture and bake in a 9-by-13-inch baking dish.