Are you ready for the cheesiest Mac and cheese in your life? With a cheese pull so long you could play double dutch with it? This poblano mac and cheese might just be the only mac and cheese you’ll ever make again. If you’re not a fan of heat, use a bell pepper instead of a poblano to cut down on the spiciness. Regular Velveeta will work if you can’t find Mexican. This dish can be made in a cast-iron pan or transferred to a 9x13 baking dish. It’s best eaten warm while all the cheese is still gooey. 

Recipe by Well Done


Read the full recipe after the video.

Recipe Summary

25 mins
40 mins
Serves 10 (serving size: about 1 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 425°F.Cook pasta according to package directions; drain.

  • Melt butter in a large 12-inch cast-iron skillet over medium-high. Add poblanos; cook, stirring occasionally, until tender, about 3 minutes. Add flour and salt; cook, stirring constantly for 1 minute. Add milk to skillet; bring to a boil. Reduce heat to medium, and cook, stirring occasionally, until thickened, 2 to 3 minutes. Remove from heat. 

  • Add Oaxaca and Velveeta, stirring until cheese is melted. Stir in crema. Add pasta in batches; stirring to combine. 

  • Combine panko and chili powder in a medium bowl. Sprinkle on top of pasta. Bake in preheated oven until top is lightly browned and edges are bubbly, about 15 minutes. Sprinkle with cilantro and Fresno chile slices.