Spicy Poblano Pulled Pork Mac and Cheese
This Spicy Poblano Pulled Pork Mac and Cheese is ultra-creamy, smoky, and unapologetically bold. Roasted poblanos bring earthy heat, tender pulled pork adds savory depth, and a rich three-cheese sauce gets a kick from chipotle and cayenne. Finished baked with a crunchy topping, this is comfort food with attitude.
Servings 8 servings
Calories 620kcal
Cost $16 for entire recipe
Equipment
- Large pot
- colander
- Medium saucepan
- Whisk
- Wooden spoon or spatula
- Baking sheet
- aluminum foil
- Chef’s knife
- Cutting board
- 9×13-inch baking dish
- measuring cups
- Measuring spoons
Ingredients
Mac & Cheese Base
- 16 oz elbow macaroni or cavatappi
- 4 tbsp butter
- ¼ cup all-purpose flour
- 2½ cups whole milk or 2 cups milk + ½ cup cream
- 1 tsp kosher salt
- ½ tsp black pepper
Heat + Flavor
- 2 large poblano peppers roasted, peeled & diced
- 1–2 chipotle peppers in adobo minced (adjust to heat tolerance)
- ½ tsp smoked paprika
- ½ tsp cayenne pepper more if you’re brave
- ½ tsp garlic powder
- ¼ tsp ground cumin
Cheese Blend (important)
- 2 cups sharp white cheddar shredded
- 1½ cups Monterey Jack or Pepper Jack shredded
- ½ cup smoked gouda or mozzarella if unavailable
Pulled Pork
- 2½ cups pulled pork BBQ or plain
- ¼ cup BBQ sauce optional but recommended
Topping (Optional but 🔥)
- ¾ cup panko breadcrumbs
- 2 tbsp melted butter
- ¼ cup grated parmesan
Instructions
Roast the Poblanos
- Broil poblanos until charred on all sides.
- Steam in foil or a covered bowl 10 minutes.
- Peel, deseed, and dice.
Cook the Pasta
- Boil pasta in salted water until just al dente.
- Drain and set aside.
Make the Cheese Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour; cook 1 minute.
- Slowly whisk in milk until smooth and thickened.
- Add salt, pepper, smoked paprika, cayenne, garlic powder, and cumin.
- Stir in cheeses gradually, melting fully between additions.
Bring the Heat
- Fold in roasted poblanos and minced chipotle peppers.
- Taste — adjust heat now (this is your moment).
Assemble
- Stir cooked pasta and pulled pork into the sauce.
- Add BBQ sauce if using.
- Transfer to a greased baking dish.
Top & Bake
- Mix panko, butter, and parmesan.
- Sprinkle over mac and cheese.
- Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
Notes
- Heat control: The spice level depends heavily on the chipotle peppers. Start with one pepper and add more after tasting the sauce. Remember the heat intensifies slightly after baking.
- Poblano prep matters: Roasting and peeling the poblanos removes bitterness and brings out their smoky sweetness. Don’t skip this step if you want depth instead of raw pepper flavor.
- Cheese melting tip: Shred cheese fresh and add it off the heat or over low heat. High heat can cause the sauce to seize or become grainy.
- Pulled pork seasoning: If your pulled pork is heavily sauced or sweet, reduce or skip the added BBQ sauce so the mac and cheese doesn’t turn cloying.
- Sauce consistency: The cheese sauce should look slightly loose before baking. It will thicken as it bakes and again as it rests.
- Extra heat boost: For serious spice lovers, stir in a pinch of crushed red pepper flakes or a dash of hot sauce directly into the cheese sauce.
- Make-ahead friendly: Assemble fully, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes to the bake time.
- Reheating tip: Reheat gently with a splash of milk or cream to restore creaminess.