Step 1: Roast the Poblanos

Preheat your broiler or oven to 450°F (232°C).

Place the poblano peppers on a baking sheet and drizzle with olive oil.

Roast for 5-7 minutes per side, until the skin is charred and blistered.

Remove from the oven and place the peppers in a bowl covered with plastic wrap or a sealed bag for 10 minutes.

Peel off the charred skin, remove the seeds, and dice the roasted poblano peppers. Set aside.

Step 2: Cook the Pasta

Bring a large pot of salted water to a boil.

Add the elbow macaroni and cook until al dente (according to package instructions). Drain and set aside.

Step 3: Make the Cheese Sauce

In a large skillet or saucepan, melt butter over medium heat.

Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.

Slowly whisk in the milk and heavy cream, making sure there are no lumps.

Stir in garlic powder, onion powder, smoked paprika, black pepper, and salt.

Cook for 3-4 minutes, stirring often, until the sauce thickens.

Lower the heat and add smoked gouda, cheddar, and Parmesan cheese. Stir until fully melted.

Step 4: Combine Everything

Stir in the roasted poblano peppers.

Add the cooked pasta to the cheese sauce and mix well.

Step 5: Prepare the Topping (Optional)

In a small bowl, mix panko breadcrumbs, melted butter, and smoked paprika.

Sprinkle evenly over the mac and cheese.

Step 6: Bake (Optional, for a Crispy Top)

Preheat oven to 375°F (190°C).

Transfer the mac and cheese to a greased baking dish and top with the breadcrumb mixture.

Bake for 15-20 minutes, until golden brown and bubbly.

Step 7: Serve and Enjoy!

Garnish with fresh chopped parsley or extra Parmesan cheese.

Serving Suggestions

Serve with grilled chicken or crispy bacon for added protein.

Pair with a side salad or roasted vegetables.

Add a dash of hot sauce for an extra kick!