Poblano Gouda Mac Cheese (Print Version)

# Ingredients:

01 - 4 poblano chiles.
02 - 4 cups of tiny pasta shapes.
03 - 6 tablespoons of butter, unsalted.
04 - 1/4 cup of plain flour.
05 - A little over 2 cups of heavy cream.
06 - 2 teaspoons of dry mustard powder.
07 - 1/4 cup of mascarpone.
08 - 1/3 cup of gouda, smoked.
09 - A third of a cup of sharp white cheddar.
10 - 1/3 cup of cheddar with some age to it.
11 - 1 teaspoon of Cajun spice mix.
12 - 1/2 teaspoon each: black pepper, cajun pepper, smoked paprika.
13 - 1/2 teaspoon of kosher salt.
14 - 1/4 cup panko crumbs.

# Instructions:

01 - Broil the cut sides of poblanos up until charred, seal in a bag, then remove their skins after cooling.
02 - Boil pasta in salted water until it's slightly undercooked to taste.
03 - Melt butter, mix in flour, and cook together until it smells toasted and nutty.
04 - Whisk in heavy cream bit by bit along with the mustard powder until you see it thicken.
05 - Gradually add cheeses, stirring constantly, until it’s all smooth and creamy.
06 - Mix in spices along with diced roasted peppers for added flavor.
07 - Toss in the cooked pasta, put it into a baking dish, then sprinkle breadcrumbs on top.
08 - Bake for 15-20 mins at 350°F, then toast the panko under the broiler.

# Notes:

01 - Fresh pasta works here but skip boiling it ahead.
02 - Avoid baking too long so it doesn’t fall apart.
03 - Let it cool off for a few minutes once it's done.

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