Poblano Mac and Cheese


This Poblano Mac and Cheese is a Mexican twist on the classic creamy Mac and cheese dish. It's so good!





Serves 8 people

  • 2-3 poblano (or Pasilla peppers)
  • 1 tbsp oil
  • 1 yellow onion, divided 
  • 5 garlic cloves, divided 
  • 1-2 Serrano peppers (I added 2 for a light spicy kick, you can add less or leave out all together)
  • 1/4 bunch cilantro 
  • 1 1/2 unsweetened non dairy milk (Like soy, cashew, oat or almond milk) 
  • 1/2 tsp salt
  • 4 tbsp vegan butter (divided) 
  • 8 ounces shredded vegan mozzarella
  • 1 lb macaroni noodles (gluten free optional)
  • 1/3 cup unsweetened non dairy milk
  • 1/2 cup herbed bread crumbs


  • Large pot
  • Blender or food processor
  • Large bowl
  • Large/medium sized pan




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  1. Roast poblano peppers on an open flame until charred all around or pop them in the air fryer or oven on broil setting! Once the poblanos are evenly charred all around, place in a bowl and cover with plastic wrap, let sit for 5-10 minutes before peeling. Remove the seeds and stems as well. 
  2. While you wait to peel the poblano peppers, In a pan over medium heat add 1 tbsp oil, once hot add 1/2 a onion, roughly chopped. Saute for 4 minutes until the onion develops a golden color. Add 3 whole garlic cloves and 1-2 whole Serrano peppers to the pan and saute for 2 minutes or until they develop a golden color.
  3. In a blender combine the peeled poblanos, sautéed onion, garlic, Serranos, 1 1/2 cups non dairy milk, cilantro, 1/2 tsp salt and blend until smooth. 
  4. Cook macaroni noodles using the directions on the package. Make sure to heavily salt the water! (3 big pinches!) * If baking the Mac n cheese make sure to cook the noodles al dente. About 1-2 minutes less time then what the directions say.
  5. *For baked Mac n cheese* Preheat oven to 400 degrees F. 
  6. Finely dice the other half of the onion and mince 2 garlic cloves. In a deep pan or pot over medium low heat, add 2 1/2 tbsp vegan butter. Once melted add finely diced onion, saute for 2 minutes then add the garlic. Saute for 1 minute then pour in the sauce blended sauce. 
  7. Add the shredded mozarella to the sauce and mix until well combined and melted.  
  8. Once the macaroni noodles are ready, reserve 1/2 cup of the pasta water then drain the noodles and add directly into the cheesy poblano sauce. Mix well to combine, add in the reserved pasta water. Taste then add more salt to your liking and freshly cracked pepper.
  9. If baking, pour the mac and cheese into a baking dish, addd 1/3 cup non dairy milk, mix well to combine, then evenly top with bread crumbs and add little dollops of vegan butter on top. Place in oven, bake for 18 minutes then set to Broil on high for 3-5 minutes or until golden brown. Top with fresh cilantro and enjoy.


Come hang out on Instagram and ask me all your questions.

You can also go ahead and send me an email at feel free to email me at fuelednaturally@gmail.com.