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Close up of fork getting a scoop of mac and cheese with poblano peppers
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Roasted Poblano Mac and Cheese with Creamy Sriracha Drizzle

What else says comfort food better than roasted poblano mac and cheese? Only when it's vegan, healthy, creamy and full of incredible flavor!
Course Main Course
Cuisine American
Diet Gluten Free, Vegan, Vegetarian
Keyword spicy mac and cheese, vegan mac and cheese
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Calories 502kcal
Author Sophia DeSantis

Ingredients

Instructions

  • Preheat oven to 400 F (205 C).
  • To prep Poblanos, chop the tops off and take out the inside parts with the seeds. You can also slice down one side of the pepper to make it easier to get them out. This will allow the pepper to roast without getting spicy. However if you want the extra spice then leave the seeds in!
  • Place Poblanos on a parchment lined cookie sheet and sprinkle with veggie broth or oil and salt. 
  • Roast for 30-35 minutes, until they brown a bit. 
  • After you take the peppers out, turn the oven down to 350 F (175 C).
  • Wrap the peppers in tin foil so they can steam as they cool, this will make it easier to take the skins off. 
  • While the peppers are roasting, make cheese sauce if you haven't prepared it yet. It will take about the time it takes to roast the peppers. 
  • While the peppers are cooling, make the creamy Sriracha sauce if you haven't prepared it.
  • Also cook pasta according to package directions. If you are baking this, then cook about 4 minutes less. Since the pasta will be baking you don’t want it over done. Reserve about 1 cup of your pasta water while draining.
  • Once the peppers are cool enough to handle, remove as much skin as you can. It should come off easily. Don’t worry about getting it all.
  • Chop the peppers, you will have about 1 1/2 - 2 cups, depending on how big your peppers were.
  • In the pot used to cook the pasta, combine pasta, cheese sauce and chopped peppers. Mix well. If you are baking it, then also add in about 1 cup reserved pasta water.
  • If you cooked the pasta fully, and are not baking it, basically shovel this amazingness into your mouth.
  • If you are baking the recipe, good luck waiting to eat. Pour mixture into a square baking dish (you can also use a 9x12 if your pasta has larger shapes). 
  • Bake covered in tin foil for 15-20 minutes, depending on how "baked" you want it. Just make sure the pasta is fully cooked before you take it out. If you want it to brown a bit on top, remove foil for the last 5-8 minutes.
  • Drizzle with Creamy Sriracha Sauce and serve!

Notes

  • If you can’t find Poblano peppers you can also use Anaheim, or any other pepper you like.
  • You can drizzle on however much of the Creamy Sriracha Sauce that you want. More is more in the spice department.
  • The Creamy Sriracha Sauce makes about 1 cup but if you make the whole recipe, you won’t regret it because it goes great on so much!
  • Nutrition facts do not include the Sriracha sauce.
Tips to prep ahead: Make Ultimate Cheese Sauce and Creamy Sriracha Sauce. Roast peppers.
Baby/kid food idea: If your peppers aren’t spicy, serve without the Creamy Sriracha Sauce for toddler. For baby, I left some pasta in the pot to cook until well done. Then blended with cheese sauce and peppers (as long as they aren’t spicy) and served.

Nutrition

Calories: 502kcal | Carbohydrates: 95g | Protein: 13g | Fat: 8g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 677mg | Potassium: 1304mg | Fiber: 13g | Sugar: 18g | Vitamin A: 45305IU | Vitamin C: 196mg | Calcium: 133mg | Iron: 3.2mg