Poblano Gouda Mac (Print Version)

# Ingredients:

01 - 6 tbsp butter, unsalted.
02 - 1/3 cup sharp cheddar.
03 - 1/3 cup white cheddar (aged).
04 - 1/3 cup smoked gouda.
05 - 1/4 cup mascarpone.
06 - 4 poblano chiles.
07 - 4 cups tiny pasta.
08 - 1/4 cup flour (all-purpose).
09 - 2 1/4 cups thick cream.
10 - 2 tsp mustard powder.
11 - 1 tsp Cajun spices.
12 - 1/2 tsp smoked paprika, black pepper, cayenne powder, and salt (kosher).
13 - 1/4 cup crispy panko crumbs.

# Instructions:

01 - Place poblano slices with skin side facing heat source and roast until charred. Let cool in a bag, then peel off the skin.
02 - Boil pasta in salted water, but only cook it for three-quarters of the recommended time.
03 - Melt butter and stir with flour over medium heat until it smells toasty.
04 - Slowly stir in cream and mustard powder, letting it cook into a creamy sauce.
05 - Mix all cheeses into the sauce. Stir until silky and completely melted.
06 - Stir in seasoning and diced poblano chilies.
07 - Add pasta to the sauce, spread it in a baking dish, and sprinkle on panko crumbs.
08 - Bake at 350°F for about 15-20 minutes, then broil briefly to toast the breadcrumbs.

# Notes:

01 - Fresh pasta works too; no boiling needed.
02 - Watch out for overbaking—it can ruin the texture.
03 - Let it sit for 5 minutes before eating.

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