Poblano Gouda Mac Cheese (Print Version)

# Ingredients:

01 - 4 cups small pasta shapes.
02 - 4 whole poblano peppers.
03 - 6 tablespoons unsalted butter.
04 - 1/4 cup all-purpose flour.
05 - 2 1/4 cups heavy cream.
06 - 2 teaspoons mustard powder.
07 - 1/4 cup mascarpone cheese.
08 - 1/3 cup smoked gouda cheese.
09 - 1/3 cup aged white cheddar cheese.
10 - 1/3 cup sharp cheddar cheese.
11 - 1 teaspoon Cajun seasoning.
12 - 1/2 teaspoon cayenne pepper.
13 - 1/2 teaspoon smoked paprika.
14 - 1/2 teaspoon black pepper.
15 - 1/2 teaspoon kosher salt.
16 - 1/4 cup panko breadcrumbs.

# Instructions:

01 - Cut poblanos into strips. Place skin-side up under the broiler until blackened. Pop them in a bag to steam, then peel off the skins.
02 - Boil pasta in well-salted water until just shy of al dente, about 75% of the package time. The pasta will finish cooking in the sauce.
03 - Melt butter and stir in flour. Cook this roux until it smells nutty and turns light brown. Slowly pour in cream while whisking, add mustard powder, and cook until thick.
04 - Turn heat low and stir in all the cheeses until completely melted and smooth. Mix in the spices and chopped roasted poblanos.
05 - Fold in the pasta and pour into a baking dish. Sprinkle with panko, then bake at 350°F for 15-20 minutes. Broil briefly to brown the top.

# Notes:

01 - Fresh pasta needs no pre-cooking.
02 - Watch baking time to prevent sauce separation.
03 - Rest 5 minutes before serving.