UPDATED NOVEMBER 2017
I first made this poblano macaroni and cheese recipe in 2013 for my boyfriend (now husband). We don’t make it very often since I wouldn’t exactly call it a healthy recipe. However, when I want to make something special for him or I’m craving some comfort food this is our go-to recipe! You can’t go wrong with macaroni and cheese and this grownup, gourmet version of the kid-friendly meal will not disappoint.The sharp white cheddar cheese and poblano peppers add sophistication and spice to this simple, savory dish. Over the years we’ve made some tweaks and changes, so I decided it’s time for an update! The original recipe didn’t call for chicken, but to add some protein we found that shredded chicken works well. I’ve also played around with the cream/cheese proportions to give it the perfect consistency! Everything is coated, but it’s not overly ooey and gooey. This is out favorite dinner for a chilly, fall night and pairs perfectly with a glass of white wine!
Poblano Pepper Macaroni and Cheese
A gourmet version of the classic comfort food. This poblano pepper macaroni and cheese is perfect for a chilly fall night!
- 1 large poblano pepper
- 2 chicken breasts
- 2 cups heavy whipping cream
- 1/2 cup cooked bacon crumbles
- 2 cups elbow noodles (or preferred macaroni noodle) cooked
- 1 1/2 cups sharp white cheddar cheese shredded
- 3/4 cup cherry tomatoes quartered
- crushed red pepper flakes to taste
Grill poblano pepper until skin is blistered and slightly blackened. Remove from heat until cool enough to handle. Remove stem and seeds, then chop up and set aside.
To cook the chicken, place the two chicken breasts in the bottom of a large pot. Season with salt and pepper. Cover the chicken with one inch of water and bring to a gentle boil. Once the water starts to boil, reduce heat and simmer for 10 – 16 minutes (chicken should be 165F in the center when done). Remove chicken breasts and place onto plate or cutting board. Once they are cool enough to handle, use two forks to shred the chicken.
In a large saucepan over medium heat, heat the heavy whipping cream. Stir frequently until it's reduced by half. Add cooked noodles, shredded chicken, bacon crumbles and chopped poblano pepper. Stir until combined.
Stir in the cheese and turn the heat down to low. Let cook for 10 – 15 minutes. Gently stir in tomatoes and crushed red pepper flakes.