Spoiler alert: It’s easier than you think! The combination of roasting and cooking makes this dish stand out. Let’s take it step by step.

Start by preheating your oven to 425°F. Place the poblano peppers on a baking sheet and spritz them lightly with cooking spray. Roast for about 20-25 minutes until they are blackened and blistered.

Once roasted, place them in a bowl and cover with plastic wrap for about ten minutes to steam. This makes peeling off the skins much easier!

Meanwhile, boil a large pot of salted water. Add the dry elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.

In a saucepan, heat the milk over medium-low heat. In another pan, whisk the flour with a bit of milk until smooth, then add the rest of the milk. Cook while whisking until the mixture thickens slightly. Stir in the cheeses—sharp cheddar and Monterey Jack—all while keeping the heat low. Season the sauce with salt, pepper, and garlic powder.

Once the cheese sauce is smooth and creamy, fold in the cooked macaroni. Chop the roasted poblano and add it to the mixture as well. The key is to make sure every elbow is coated.

Pour the mac & cheese mixture into a baking dish. In a small bowl, combine panko breadcrumbs with olive oil and sprinkle it over the top. Bake at 350°F for 20-25 minutes or until the top is golden brown.

After baking, remove the dish from the oven and let it cool slightly. Garnish with chopped cilantro and a squeeze of lime juice before serving. Enjoy while it's hot!