Step 1

Adjust rack to top position andpreheat oven to 425 degrees. Bring amedium pot of salted water to a boil(use a large pot for 4 servings). Washand dry all produce. Halve poblanolengthwise; remove stem and seeds.Dice tomato. Place garlic cloves on asmall piece of foil; drizzle with olive oiland season with salt and pepper. Cinchinto a packet.

Step 2

Place poblano halves cut sides downon a baking sheet. Drizzle with olive oil;season with salt and pepper. Place garlicfoil packet on same sheet. Roast on top rackuntil poblano is tender and lightly blisteredand garlic is softened, 15-17 minutes.Remove from oven. Once cool enough tohandle, transfer everything to a cuttingboard. Dice poblano. Mash garlic with a fork.Heat broiler to high or oven to 500 degrees.

Step 3

Once water is boiling, add cavatappi topot. Cook until al dente, 9-11 minutes.Reserve ¾ cup pasta cooking water,then drain. Meanwhile, place 1 TBSPbutter (2 TBSP for 4 servings) in asmall bowl; microwave until melted,30 seconds. Stir in panko and half theSouthwest Spice (you’ll use the restlater). Season with salt and pepper.

Step 4

Heat pot used for cavatappi overmedium heat. Cut top off carton of creamsauce base to open fully; pour contentsinto pot. Using a spoon or spatula, scrapeany remaining sauce from carton intopot. Add cream cheese and remainingSouthwest Spice; bring to a simmer,whisking, until smooth, 1-2 minutes.Reduce heat to low and whisk in pepperjack, Monterey Jack, and Mexicancheese until melted and smooth.

Step 5

Stir cavatappi, mashed garlic,diced poblano, and tomato into pot withcheese sauce. If needed, stir in reservedpasta cooking water a splash at a timeuntil cavatappi is coated in a creamysauce. Season with salt and pepper.

Step 6

Transfer mac & cheese to an 8-by-8-inch baking dish (for 4 servings, use a9-by-13-inch baking dish). Sprinkle withseasoned panko; broil or bake on toprack until panko is browned and crispy,2-3 minutes. Divide between plates orserve directly from dish.