Creamy Poblano Soup Macaroni Casserole

This creamy poblano soup macaroni casserole is an easy, comforting dinner made with just four simple ingredients. Uncooked elbow macaroni, creamy poblano soup, milk, and shredded cheddar cheese come together in one baking dish for a creamy baked macaroni casserole with a mild peppery flavor and a bubbly, cheesy topping.

There’s no need to boil the pasta first, which makes this easy one-dish dinner especially convenient for busy weeknights. Simply combine everything in a casserole dish, cover, bake, add more cheese, and finish until golden and bubbly.

Why You’ll Love This Creamy Poblano Macaroni

• Only 4 ingredients – Simple pantry and refrigerator staples make this recipe easy to prepare.
• One-dish meal – Mix and bake everything in the same casserole dish for less cleanup.
• No pre-boiling pasta – The elbow macaroni cooks directly in the creamy sauce.
• Creamy and cheesy – Cheddar cheese adds a rich, satisfying finish.
• Family-friendly – The poblano flavor is gentle and can be adjusted to suit your family.
• Budget-friendly – An affordable way to turn basic ingredients into a comforting meal.
• Easy to customize – Add cooked chicken, ham, or ground beef to make it heartier.

Ingredients

• 2 cans creamy poblano soup
• 2 cups uncooked elbow macaroni
• 2 cups shredded cheddar cheese, divided
• 2 cups milk

How to Make Creamy Poblano Soup Macaroni

1. Preheat the oven: Heat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
2. Add the pasta: Pour the uncooked elbow macaroni into the prepared baking dish and spread it into an even layer.
3. Make the creamy mixture: Pour the creamy poblano soup over the pasta. Add the milk and 1½ cups of shredded cheddar cheese. Stir everything together directly in the baking dish until the macaroni is evenly coated.
4. Cover and bake: Cover the dish tightly with aluminum foil. Bake for approximately 30 minutes.
5. Add more cheese: Carefully remove the foil and stir the macaroni. Sprinkle the remaining ½ cup cheddar cheese evenly over the top.
6. Finish baking: Return the casserole to the oven uncovered and bake for another 10–15 minutes, or until the macaroni is tender and the cheese is melted and bubbling.
7. Rest and serve: Let the casserole rest for about 5 minutes before serving. This allows the creamy sauce to settle and thicken slightly.

Recipe Tips

For a milder flavor: Use mild cheddar cheese and add a splash of extra milk if you prefer a softer, creamier poblano flavor.

For extra cheese: Sprinkle additional cheddar over the top during the final few minutes of baking for an especially cheesy casserole.

Add protein: Stir in cooked shredded chicken, diced ham, or browned ground beef before baking to transform this simple macaroni casserole into a more substantial one-pan dinner.

Make it richer: Replace ½ cup of the milk with half-and-half for a thicker, more velvety sauce.

Check the pasta: Baking dishes and ovens can vary. Check the macaroni toward the end of cooking. If the casserole becomes too thick before the pasta is tender, stir in a small splash of warm milk and continue baking.

What to Serve With Poblano Macaroni Casserole

Serve this creamy baked macaroni with a simple green salad, roasted carrots, buttered green beans, cornbread, or warm crusty bread. For a heartier dinner, add rotisserie chicken, smoked sausage, or another favorite protein.

Storage

Allow leftovers to cool, then refrigerate them in an airtight container for up to 3–4 days. Reheat individual portions in the microwave or reheat larger portions in the oven until hot throughout. Add a splash of milk when reheating if the macaroni has thickened.

Recipe Details

Prep Time: 5 minutes
Cook Time: 40–45 minutes
Resting Time: 5 minutes
Total Time: About 50 minutes
Servings: 6
Cuisine: American-inspired
Category: Casserole, Dinner, Side Dish