1-First, roast the poblanos: Cut the 4 poblano peppers into 1-inch wide strips, discarding seeds and stem, then place them skin side up on a baking sheet. Broil for 6-10 minutes until skins blacken, cool for 2 minutes, and put them in a sealed bag for 5 minutes. Peel off the skins and chop finely to bring that smoky flavor to life.

2-Next, cook the pasta: Boil salted water and cook 4 cups of dry small pasta for 75% of the package time so it’s slightly undercooked. Drain it and drizzle with a bit of olive oil if it’s sticking together. Now, make the béchamel sauce: Melt 6 tablespoons of unsalted butter over medium heat, whisk in 1/4 cup all-purpose flour until smooth and nutty, then lower the heat and slowly whisk in 2 1/4 cups heavy cream and 2 teaspoons mustard powder. Cook for 5 minutes until it thickens.

Adding Cheese and Baking: Add the cheeses: Stir in 1/4 cup mascarpone, 1/3 cup smoked gouda, 1/3 cup aged white cheddar, and 1/3 cup sharp cheddar until fully melted and creamy. Mix in 1 teaspoon Cajun seasoning, 1/2 teaspoon cayenne pepper, 1/2 teaspoon smoked paprika, 1/2 teaspoon black pepper, 1/2 teaspoon kosher salt, and the chopped poblanos, then adjust to taste.

Combine everything: Mix the cooked pasta with the cheese sauce and pour into a baking dish, then sprinkle 1/4 cup panko bread crumbs on top. Bake at 350°F for 15-20 minutes until the sauce bubbles, and broil for 1 minute to golden the top. Let it rest for 5 minutes before serving it’s that simple!