Pepper Smokin’ Joe’s Mac n’ Cheese


  • 2 roasted Poblano peppers, chopped
  • 1/2 stick of butter
  • ½ box penne pasta, about 8 oz.
  • 2 cans (12oz.) evaporated milk
  • 6 oz smoked Gouda cheese, grated
  • 6 oz sharp cheddar cheese, grated
  • 1 tsp. salt
  • 2 pieces well-cooked bacon, crumbled
  • 1 cup corn flakes, crushed (in zip bag with rolling pin)


  1. Roast peppers on indirect heat on the grill or under the broiler on middle rack. Roast till brown & tender, cool, remove tops and seeds & chop.
  2. In large pot, cook pasta till al dente and drain. Place back in pot.
  3. Add butter cut into a few pieces to melt. Stir.
  4. Add rest of ingredients to pasta except corn flakes. Mix well.
  5. Pour pasta into large buttered casserole dish.
  6. Sprinkle crushed corn flakes on top.
  7. Bake 350° oven for 30 min till bubbling.
  8. Cool 15 min.

Serves: 6-8

Credit: Camille Van Sant