• To Roast the Poblanos
• Turn the to 425 degrees. On a cookie sheet lay out the poblano peppers and roast for 20 minutes. Carefully remove from the oven and using tongs place the roasted peppers into a glass bowl, cover with a plate so that the skin of the peppers steams off. This takes about 15 minutes.
• Then, using your fingertips, a small pairing knife, or the water from the faucet, scrape the softened and blackened skin off and down the sink, along with the seeds. Reserve the flesh of the peppers and place into a blender until the sauce is done.

To Make the Macaroni:

• Fill a large pot ¾ of the way full with water. Salt well and bring to a boil. Cook the pasta 10-12 minutes, keeping it al dente. Do not overcook. Drain in a colander and reserve.
• Spray a large glass casserole dish with pan spray or rub with butter to grease. Fill with pasta and preheat the oven to 375 degrees.
• In a large pot, melt the 6 T. butter fully and stir in the flour. Whisk well to create a roux. Heat gently for 1-2 minutes. Add the garlic and cook another 30 seconds. Whisk in the warm milk until completely combined. Whisk well to eliminate any lumps and make the sauce smooth.
• Bring to a simmer whisking well. As it simmers it will thicken. Add in salt, onion powder, and lemon juice. Turn down the heat to low.
• Grate both cheeses and mix well. Take about ½ cup and sprinkle it onto the pasta in the casserole dish and add the rest to the cream sauce. Whisk well to melt the cheese into the sauce. Season to taste.
• Pour the cheese sauce into the blender on top of the roasted poblanos and blend well. Pour on top of the pasta noodles and shredded cheese. (You may have extra depending on the size of the casserole dish you use.)
• Top with the croutons and bake at 375 for 20 minutes to brown the croutons. Enjoy!

Optional White Truffle Croutons:

• Melt the butter in a large microwave-safe bowl. Toss in the bread cubes, drizzle with white truffle oil, and toss well with salt, pepper, and parsley. Place on top of the macaroni in the casserole dish. Bake as directed. Substitute olive oil or additional butter if you are not using the white truffle oil.