Gouda Poblano Pasta Bake (Print Version)

# Ingredients:

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

# Instructions:

01 - Char poblano pieces under the broiler. Pop them in a bag to cool, then pull off skins.
02 - Boil the pasta in salted water, but stop early—don’t cook it all the way through.
03 - Heat butter and whisk in flour until it smells toasty.
04 - Slowly whisk in the cream and mustard powder until it thickens up.
05 - Mix in all the cheeses and stir until they melt together smoothly.
06 - Toss in spices and chopped peppers. Stir well.
07 - Add the pasta to the sauce, spread everything into a baking dish, and sprinkle breadcrumbs on top.
08 - Bake for 15-20 minutes at 350°F. Then broil to toast the breadcrumbs.

# Notes:

01 - You can skip pre-cooking if using fresh pasta.
02 - Don’t bake too long. It’ll separate.
03 - Let sit a few minutes before serving.

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