Creamy Poblano Smoked Gouda Mac and Cheese - My Home Made Recipe

Ingredients

• 1 lb (450 g) cavatappi, shells, or elbow macaroni
• 3 large poblano peppers
• 1 tablespoon kosher salt, for pasta water
• 6 tablespoons (85 g) unsalted butter
• 1/4 cup (32 g) all-purpose flour
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• 1 teaspoon Dijon mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper, optional
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 8 oz (225 g) smoked gouda, freshly grated
• 6 oz (170 g) sharp cheddar, freshly grated
• 4 oz (115 g) Monterey Jack, freshly grated
• 1 cup (55 g) panko breadcrumbs
• 2 tablespoons (28 g) unsalted butter, melted
• 2 tablespoons chopped cilantro or parsley