Mac and Texas Cheeses With Roasted Chiles

@Linda This was a hit for our Thanksgiving dinner. Very easy-make it the night before to allow the flavors to blend. I added a cup of chopped ham to make it a bit more flavorful. The peppers added just the right snap.  

I thought this was delicious! I used whole grain elbows which are sold in slightly less amount than regular. I added 1/4 teaspoon of turmeric for color and one teaspoon each of chili powder and cumin for a little extra flavor. It came out great. I like that it wasn't dry, which can be an issue for baked Mac and cheese. I served it with the grilled Mexican corn with crema and also the spiced chicken thighs (both Cooking Light recipes). I would definitely make this again! We had 6 adults eating large portions, and we still had half of it left, so you can easily get more than 8 servings out of it.

I'm new to cooking. This was my first Mac and Cheese recipe I've tried. I diced the peppers and used feta cheese instead of goat. It was fabulous!

Could use some additional vegetable to breakup the cheesy pasta. It was pretty good right out of the oven, but for leftovers it gets very greasy.

I like the recipe. The cheese blend isn't too spicey and the I liked the consistency of the melted cheeses, and pepper taste which was not too spicy. For whatever reason, though it tasted to me like there was some sort of spice missing. I added a pinch of red pepper but that still didn't do it. I would make the recipe again but for my own taste buds it still seems like something is missing and I did make it exactly according to the recipe. Overall, a great recipe to keep. I just need to figure out what spice to add to satisfy my own tastebuds. Husband liked it as is.

I haven't made this recipe yet, but I wanted to point out that Poblanos, like many peppers, vary widely in their amount of heat. They can be very mild, or a bit on the hot side - especially if you aren't used to eating a lot of peppers (like most people in Texas are).

Very good! This was the first "cream sauce" mac and cheese that worked for me!

To lighten the recipe we used fat-free 1/2 & 1/2 instead of whipping cream - still so rich and creamy! Couldn't find plain Monterey jack so subbed colby-jack. The goat cheese provides such an interesting tanginess to the dish!

I've made this a bunch of times, and it just keeps getting better and better. To make it a little healthier, you can use ghee instead of butter, cut the whipping cream to 1cup and add 2CUPS of milk, and use lowfat cheese if you can. AWESOME!!

Not spicy in the least bit if you are worried. Poblanos are not hot. Man this was cheese heaven. I prepared it with a small garden salad. So fabulous!

This recipe was so tasty. It has quickly become a favorite in our house.

I have tried several Mac & Cheese recipes looking for that "WOW" factor... and this one is it! My guests went back for 2nd and 3rd helpings and left no room for dessert! The only change I made to the recipe was using Chipotle peppers instead of the ones recommended. One to two tablespoons chopped is all you need. It added a little more "zip" but still kept that Texas taste. This recipe paired well with Ribeye steaks and steamed veggies from the garden.

This hot and hardy macaroni & cheese isn't for the timid. Each serving has half a poblano chile pepper, and those are bigger than a bell pepper. But some like it hot, and this my new favorite mac & cheese recipe.

This dish is amazing! The best mac and cheese that I have ever had. It was such a big hit at Thanksgiving that I had to make it twice.

This is absolutely wonderful mac and cheese. I made it for a get together and everyone raved and asked for the recipe. The only thing I did different was cut the roasted chiles strips into bite size pieces. I have shared this recipe with many people and everyone who tries it, say they love it. Do yourself a favor and try this recipe.