Ingredients Instructions

2 poblano pepper, seeds removed and cut into planks. 4 tablespoons vegetable oil, divided 2 tablespoons salt 3 cups elbow macaroni 1/4 cups all-purpose flour 2 cups milk 1 cups heavy whipping cream 8 ounces cheddar cheese, coarsely grated (2 cups/500 mL) 4 ounces cream cheese, cubed 2 ounces Parmesan cheese, finely grated (1 cup/250 mL), divided 1/2 teaspoons ground mustard powder 2 teaspoons taco seasoning, divided 2 tablespoons melted butter 1/2 cups panko breadcrumbs

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1. Prepare the grill for 2-Zone, Medium Heat grilling, 375°–425°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
2. Prepare the grill for 2-Zone, Medium Heat grilling, 375°–425°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
3. Set the grill to 400°F. Preheat the grill for at least 15 minutes and brush the grill grates clean.
4. Coat the poblano peppers in 1 tbsp of oil and place directly over the lit burners. Cook, with the lid closed for 10 minutes, flipping halfway through cooking.
5. Coat the poblano peppers in 1 tbsp of oil and place directly over the lit coals. Cook, with the lid closed for 10 minutes, flipping halfway through cooking.
6. Coat the poblano peppers in 1 tbsp of oil and place on the grill. Cook, with the lid closed for 10 minutes, flipping halfway through cooking.
7. Remove the peppers from the grill and coarsely chop.
8. Bring 4 quarts of water to a boil and add the salt. Add the macaroni and cook for 1 minute less than the directions on the package. Strain the pasta, reserving ½ cup of the pasta water for later.
9. Add the oil and flour to a 12" cast iron skillet and over medium heat until bubbling and smelling of toast, 1–2 minutes.
10. Slowly whisk in the milk and cream. Bring the mixture to a simmer and cook, stirring occasionally until it thickens slightly.
11. Whisk in the cheddar, cream cheese, ½ cup of the parmesan, mustard powder, and stir until everything has melted.
12. Stir in the cooked pasta, reserved pasta water, and grilled peppers.
13. Combine the breadcrumbs, butter, remaining parmesan, and remaining seasoning and sprinkle it on top of the pasta.
14. Place the pan on the Indirect side of the grill and cook, with the lid closed, until the pasta is tender and breadcrumbs are golden brown, 15–20 minutes.
15. Place the pan on the indirect side of the grill and cook, with the lid closed, until the pasta is tender and breadcrumbs are golden brown, 15–20 minutes.
16. Place the pan in the grill and cook, with the lid closed until the pasta is tender and breadcrumbs are golden brown, 15–20 minutes.