Poblano Chicken Gruyere Mac & Cheese Recipe

Prep and Season

Pat chicken dry with paper towels. Combine 1 tbs olive oil, 1 tsp salt, 1 tsp black pepper, smoked paprika, garlic powder and ground cumin in a small bowl. Rub mixture evenly over both sides of the chicken breasts. Let rest 10 minutes at room temperature.

Cook

Heat a grill pan or skillet over medium-high and brush with 1 tbs vegetable oil. For grilled/blackened finish: place chicken on hot surface and cook 5-6 minutes per side (internal temp 160-165°F / 71-74°C) until nicely charred and cooked through. Remove and let rest 5 minutes, then slice thinly on the bias.

Char the poblanos directly over a gas flame, under a broiler, or on a hot skillet until blackened on all sides, about 8–10 minutes total, turning frequently. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds and stem, then slice into 1/2" strips. Set aside.

In a medium skillet, melt 1 tbs butter over medium heat. Add baby carrots and snow peas (or green beans). Sauté 3–4 minutes until crisp-tender. Season with 1/2 tsp salt and 1/4 tsp black pepper. Add roasted poblano strips and toss to combine; keep warm.

Place cubed potatoes in a medium pot and cover with cold salted water. Bring to a boil and cook until fork-tender, about 12–15 minutes. Drain well and return to pot.

Add 2 tbs butter, 1/2 cup warm milk, 1/2 tsp salt and 1/4 tsp black pepper to potatoes. Mash to desired consistency (smooth or slightly chunky). Keep warm and cover until plating.

Bring 6 cups water to a rolling boil in a large pot. Add 1 tbs salt and the pasta. Cook until just al dente according to package (typically 7–9 minutes). Reserve 1/4 cup pasta cooking water, then drain pasta and set aside.

In a medium saucepan melt 2 tbs butter over medium heat. Whisk in 2 tbs flour and cook 1–2 minutes to form a blond roux, stirring constantly so it does not brown.

Gradually whisk in 1.5 cups whole milk and 1/4 cup heavy cream until smooth. Bring to a gentle simmer, whisking frequently, until the sauce thickens and coats the back of a spoon, about 4–5 minutes.

Whisk in 1 tsp Dijon mustard and 1/8 tsp ground nutmeg. Lower heat to low, then stir in grated gruyere and shredded sharp cheddar a handful at a time until melted and smooth. Season with 1/2 tsp salt and 1/4 tsp black pepper. If sauce is too thick, whisk in reserved pasta water, 1 tbsp at a time, to reach a creamy consistency.

Fold the drained pasta into the cheese sauce until well coated. Keep warm.

Combine 1/2 cup panko breadcrumbs, 1 tbs melted butter, 1 tbs chopped parsley, 1 tbs grated Parmesan, lemon zest and 1/8 tsp salt in a small bowl. Toss to coat. If you prefer a toasted topping, spread on a baking sheet and toast under a broiler for 1–2 minutes, watching closely, until golden.

On each plate, place about 1 cup of mashed potatoes slightly off-center. Spoon 1 to 1 1/4 cups of the gruyere-cheddar mac onto the plate next to the potatoes.

Arrange sliced grilled or blackened chicken breast over or beside the mac. Top the chicken and mac with the roasted poblano strips and a portion of the sautéed vegetables.

Sprinkle the herbed breadcrumb mixture over the mac and poblano for crunch. Garnish with chopped chives or parsley and serve with a lemon wedge on the side.

Serve immediately while hot.