Preheat oven to 425 degrees.

Wash the poblanos, and place then on a medium rimmed sheet pan fitted with parchment.

Bake for 20-25 minutes, or until lightly charred and blistered.

Reduce oven temperature to 400 degrees.

Place the peppers in a large bowl, and cover with a plate to let steam for 10 minutes.

Remove skins, cut off the tops, and remove the seeds and membranes.

Roughly chop the peppers, and reserve.

Bring a large pot of salted water to a boil. Add the macaroni and cook for 8 minutes, or until al dente. Drain, run under cold water to stop cooking, and reserve.

Melt 3 tablespoons of butter in a large saucepan over medium heat. Add the onion, and season with salt and pepper. Cook for 4 minutes, or until just softened.

Add the flour, chili powder, cumin, paprika, and cayenne. Stir for 1 minute.

Pour in the milk, Worcestershire sauce, and dijon. Whisk constantly until it simmers.

Add 2 ½ cups cheese by the handful, and whisk until melted.

Add in the roughly chopped poblano peppers and stir well to combine.

Spoon the pasta into the cheese sauce. Stir well to combine.

Spray an 8x8 baking pan with cooking spray.

Pour the pasta mixture into the prepared baking pan.

Top with panko, and dot with butter.

Bake uncovered for 15-20 minutes, or until golden brown.

Top with cilantro.

Let rest for 10 minutes before serving.

To store: Keep macaroni and cheese in an airtight container in the refrigerator for up to 3 days.