Start by roasting the poblano peppers. Cut them into strips, place them skin-side up on a baking sheet, and broil on high for 6-10 minutes until the skins are charred. Once out of the oven, seal the strips in a ziplock bag for 5 minutes to steam. Peel off the skins, dice the peppers, and set them aside.

Boil your favorite pasta shape in salted water for 75% of the recommended cook time. Drain it, and if needed, drizzle with olive oil to prevent sticking. Set aside while you make the sauce.

Make a blonde roux by melting butter in a pot over medium heat and whisking in flour. Slowly add heavy cream while whisking constantly, then stir in mustard powder. Once thickened, mix in mascarpone, smoked gouda, white cheddar, and sharp cheddar until melted and smooth. Add the diced poblanos, Cajun seasoning, cayenne, smoked paprika, salt, and pepper. Taste and adjust seasonings as needed.

Combine the pasta with the cheese sauce and transfer to a greased baking dish. Sprinkle panko breadcrumbs over the top for a satisfying crunch. Bake at 350°F for 15-20 minutes until bubbly, then broil the top for a golden-brown finish.

Allow the mac and cheese to rest for five minutes before serving. The spicy, smoky flavors combined with the creamy texture will have everyone coming back for more.