Lone Star Poblano Mac & Cheese
with a Crispy Panko Topping
- Wheat
- Milk
Mac and cheese just got a flavorful makeover that’s got heads turning. This Tex-Mex twist on a classic is all about Southwestern flair: lightly charred poblano, roasted garlic, diced tomato, and 4 kinds of cheese (you read that right!) add serious oomph to the creamy sauce. This super savory melange coats corkscrew cavatappi for an extra-hearty experience. For a finishing touch, everything is sprinkled with a layer of crispy panko. It’s almost too beautiful to eat. Almost.
Ingredients
1 unit
Poblano Pepper
1 unit
Roma Tomato
1 clove
Garlic
6 ounce
Cavatappi Pasta
(Contains: Wheat)
½ cup
Panko Breadcrumbs
(Contains: Wheat)
1 tablespoon
Southwest Spice Blend
8 ounce
Cream Sauce Base
(Contains: Milk)
2 tablespoon
Cream Cheese
(Contains: Milk)
½ cup
Pepper Jack Cheese
(Contains: Milk)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
½ cup
Mexican Cheese Blend
(Contains: Milk)
Not included in your delivery
2 teaspoon
Olive Oil
1 tablespoon
Butter
(Contains: Milk)
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust rack to top position and preheat oven to 425 degrees. Bring a medium pot of salted water to a boil (use a large pot for 4 servings). Wash and dry produce. • Halve poblano lengthwise; remove stem and seeds. Dice tomato. Place garlic on a small piece of foil; drizzle with olive oil and season with salt and pepper. Cinch into a packet.
• Place poblano halves cut sides down on a baking sheet. Drizzle with olive oil; season with salt and pepper. Place garlic foil packet on same sheet. • Roast on top rack until poblano is tender and lightly blistered and garlic is softened, 15-17 minutes. • Remove from oven. Once cool enough to handle, transfer everything to a cutting board. Dice poblano. Mash garlic with a fork. • Heat broiler to high or heat oven to 500 degrees.
• Once water is boiling, add cavatappi to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve ¾ cup pasta cooking water, then drain. • Meanwhile, place 1 TBSP butter (2 TBSP for 4 servings) in a small microwave-safe bowl; microwave until melted, 30 seconds. Stir in panko and half the Southwest Spice (you’ll use the rest later). Season with salt and pepper.
• Heat pot used for cavatappi over medium heat. Add cream sauce base, cream cheese, and remaining Southwest Spice; bring to a simmer, whisking, until smooth, 1-2 minutes. • Reduce heat to low and whisk in pepper jack, Monterey Jack, and Mexican cheese until melted and smooth.
• Stir drained cavatappi, mashed garlic, diced poblano, and tomato into pot with cheese sauce. If needed, stir in reserved pasta cooking water a splash at a time until cavatappi is coated in a creamy sauce. Season with salt and pepper.
• Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a 9-by-13-inch baking dish). Sprinkle with seasoned panko; broil or bake until panko is browned and crispy, 2-3 minutes. TIP: Watch carefully to avoid burning. • Divide between plates or serve directly from baking dish.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy, cheesy goodness with a Southwestern kick, though some found it too mild and others too spicy.
- Ease of prep: Generally easy to make, though a few noted multiple steps and dishes to clean.
- Suggestions: Consider adding protein like chicken or bacon; some preferred less Southwest seasoning for a more classic flavor.
- Leftovers: Several mentioned generous portions with tasty leftovers; some found it even better the next day.
- Customization: Try adding jalapeños for extra heat, or avocado and hot sauce for more flavor 🌶️.
Reviews from our home cooks
I was afraid it was going to be too spicy but the poblano after roasting was mild. Made enough for a leftover lunch. Filling without the bacon.
I love this recipe, good change up from standard Mac and cheese. I wouldn't mind seeing a vegetarian bacon option as a protein with this. Maybe Seitan or something like that.
It was VERY cheesy, but the cheese drown out the spice and pablano flavor. Also the bacon I got was all fat so it rendered down to nearly nothing.
Baked it for about 15 minutes then added the panko and baked until brown which made it more like true Mac and cheese
Loved it, except for the poblano pepper. I accidentally touched by face after cutting the pepper and set my whole face ablaze. Mac & Cheese sauce and noodles were so rich and creamy - it was heaven!
This recipe came out rather liquidy compared to other Mac and cheese recipes I've gotten before. I don't think it needed 2 of the cheese sauce base pouches. It was quite a lot. I almost feel like it was a mistake that I got 2 of them.
Would have liked it a little spicey. Maybe more pepperjack cheese and a couple roasted jalapenos along with the poblano?
I love this meal, I pureed my poblano in the sauce instead of cutting it into chunks. The tomatoes were delicious.
Yummy! Added a little Cholula sauce. Super rich and very filling. Had leftovers too! Just cooked the poblano, garlic, and tomato on the stovetop.
Easy and quick. Wasn't sure about tomato in the mac and cheese, but it taste good. Just enough spice/ heat to be mild. Will be adding chicken next time.
