Preheat your broiler on high. Cut the poblano peppers into strips and broil for 6–10 minutes until charred. Seal in a plastic bag for 10 minutes, then peel and finely chop.

Bring a large pot of salted water to a rolling boil. Cook the dry small pasta until al dente, about 2-3 minutes shy of the package instructions. Drain and rinse.

In a large saucepan, melt 4 tablespoons of unsalted butter over medium heat. Whisk in 1/4 cup of flour to form a roux. Gradually pour in 2 cups of heavy cream while whisking continuously until thickened.

Reduce heat to low and stir in 1/2 cup mascarpone cheese, 1 cup smoked gouda, 1 cup aged white cheddar, and 1 cup sharp cheddar until melted smoothly. Fold in chopped poblano peppers and additional seasonings.

Add the drained pasta to the cheese sauce and mix gently to ensure each noodle is coated.

Preheat the oven to 350°F (180°C) and transfer the mixture to a greased baking dish. Sprinkle panko bread crumbs on top and bake for 15–20 minutes until bubbling and golden.

Remove from oven and let rest for 5 minutes. Serve warm.