Poblano Smoked Gouda Mac and Cheese 

Ingredients:

4 cups dry small pasta (macaroni, elbow noodles, cavatelli, small shells, or your preferred pasta shape)
4 poblano peppers
6 tablespoons unsalted butter
¼ cup all-purpose flour
2 ¼ cups heavy cream
2 teaspoons mustard powder
¼ cup mascarpone cheese
⅓ cup smoked gouda cheese, shredded
⅓ cup aged white cheddar cheese, shredded
⅓ cup sharp cheddar cheese, shredded
1 teaspoon Cajun seasoning (find our homemade version in the linked post)
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
½ teaspoon black pepper
½ teaspoon kosher salt
¼ cup panko bread crumbs
Instructions:

Prepare the Poblano Peppers:
Preheat your oven to 400°F (200°C). Place the poblano peppers on a baking sheet and roast them in the oven for about 20-25 minutes, turning occasionally, until the skins are charred and blistered. Remove from the oven, place in a bowl, cover with plastic wrap, and let steam for about 10 minutes. Once cooled, peel off the skins, remove the seeds, and chop the peppers.
Cook the Pasta:
While the peppers are roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Cheese Sauce:
In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until lightly golden.
Gradually whisk in the heavy cream, stirring constantly until the mixture thickens (about 5-7 minutes).
Stir in the mustard powder, mascarpone cheese, smoked gouda, aged white cheddar, sharp cheddar, Cajun seasoning, cayenne, smoked paprika, black pepper, and kosher salt. Mix until the cheeses are melted and the sauce is smooth.
Combine Pasta and Sauce:
Add the cooked pasta and chopped poblano peppers to the cheese sauce, stirring to combine.
Prepare for Baking:
Preheat your oven to 350°F (175°C). Transfer the mac and cheese mixture to a greased baking dish.
Add Topping:
In a small bowl, mix the panko bread crumbs with a little melted butter (optional) and sprinkle evenly over the mac and cheese.
Bake:
Bake in the preheated oven for about 20-25 minutes, or until the top is golden and bubbly.
Serve:
Let it cool for a few minutes before serving. Enjoy this creamy, smoky, and flavorful mac and cheese!