1-First: roast the poblano peppers by cutting them into 1-inch wide strips, discarding the seeds and stem, placing them skin side up on a baking sheet, and broiling on high for 6-10 minutes until the skins are mostly black. Allow them to cool in a sealed plastic bag, then peel the skins and finely chop.

2-Next, cook the pasta in boiling salted water for 75% of the package time, drain, and drizzle with olive oil if it starts sticking.

3-Preheat the oven to 350°F and prepare a béchamel sauce by melting the unsalted butter in a pan. Whisk in the all-purpose flour to form a blonde roux, then slowly add the heavy cream and mustard powder, cooking until the mixture thickens. Stir in the mascarpone cheese and grated cheeses until melted and creamy, then add the Cajun seasoning, cayenne pepper, smoked paprika, black pepper, kosher salt, and roasted poblanos.

4-Adjust salt and spices to taste before combining the cooked pasta with the cheese sauce. Transfer everything to a baking dish, sprinkle with the panko bread crumbs, and bake for 15-20 minutes until the sauce bubbles. For the final touch, broil on high for 1 minute to brown the breadcrumbs and let it rest for 5 minutes before serving.