Are you ready for the cheesiest Mac and cheese in your life? With a cheese pull so long you could play double dutch with it? This poblano mac and cheese might just be the only mac and cheese you’ll ever make again. If you’re not a fan of heat, use a bell pepper instead of a poblano to cut down on the spiciness. Regular Velveeta will work if you can’t find Mexican. This dish can be made in a cast-iron pan or transferred to a 9x13 baking dish. It’s best eaten warm while all the cheese is still gooey.