I used to think that I only needed one macaroni and cheese recipe. Ha! Can you imagine? I’ve made so many varieties but always find myself coming back to this one. For classic macaroni, that is still my go-to recipe. However, this recipe has stolen the spotlight. I find myself wanting to make it all the time. It’s not your typical macaroni and cheese – the sauce is infused with smoky poblano and studded with peppers, onion and corn. It’s a spicy, southwest version of mac and cheese, and it totally rocks.
I’ve made this recipe countless times since saving it early last year, and I still haven’t gotten tired of it. It’s such a unique combination of flavors, and the fact that it’s a little spicy makes me love it even more. I craved spicy food a lot during my pregnancy, and that hasn’t changed since Clara arrived. This mac and cheese has that smoky background flavor from the roasted poblano, but it also gets kick from fresh poblano and jalapeño. A crunchy, cayenne infused panko breadcrumb topping finishes it off and adds another layer of flavor and texture. I made a double batch of this the week before Clara was born and froze half of it without the panko. I’m happy to report that it reheated beautifully, and Eric and I were beyond thankful to have a warm, comforting dinner after two days of hospital food.