Go Back
Chile Relleno White Mac and Cheese #macaroniandcheese #poblanopeppers

Chile Relleno White Mac and Cheese

This chile relleno inspired white mac and cheese is a delicious twist on a classic. It's made with roasted poblano peppers and diced chiles for lots of flavor, and two types of Mexican cheeses.
5 from 2 votes
Prep Time :20 minutes
Cook Time :45 minutes
Total Time :1 hour 5 minutes
Author: Amanda Paa



  • 12 ounces macaroni noodles, gluten-free or regular
  • 2 poblano peppers
  • 3 tablespoons butter
  • 1/4 cup sweet rice flour (or regular all-purpose flour if you do not need this to be gluten-free)
  • 2 1/4 cups whole or 2% milk
  • 1/4 cup heavy cream
  • 1 teaspoon cumin
  • 1 teaspoon fine sea salt, divided
  • 1/2 teaspoon garlic powder
  • 1 teaspoon red pepper flakes
  • 8 ounces V&V Supremo Chihuahua Cheese
  • 1 (4 ounce) can mild diced green chiles
  • 3 ounces V&V Supremo Queso Fresco crumbled


  • Preheat oven to 450 degrees F. Place poblano peppers on a sheet pan and roast for 45 minutes, until charred and brown. Remove from oven and put the peppers into a brown bag to steam. After 10 minutes, remove and peel skin off the peppers, and discard seeds and skin. Dice peppers. (You can do this two days ahead of time.)
  • In a saucepan, melt butter over medium heat, then add sweet rice flour. Stir constantly for one minute, to cook the flour. Add milk and cream, stirring. Bring to a light simmer, and cook for 8-10 minutes, until liquid is thickened to the consistency of heavy cream. Add cumin,1/2 teaspoon salt, garlic powder, red pepper flakes.
  • Remove from heat and add 1/2 of Chihuahua cheese, stirring in figure 8's to melt. Then add remaining amount and repeat. 
  • While sauce is cooking, bring a large of water to a boil with 1/2 teaspoon salt, and cook macaroni according to directions. Drain when al dente.
  • Put drained noodles back into their large pot, and add cheese sauce, diced green chiles, and diced poblanos. Stir until completely coated. Top with crumbled queso and extra red pepper flakes. Serve. 
  • Leftovers will stay good for 3 days in refrigerator.