Poblano Mac and Cheese

• 2 large poblano peppers
• 6 cups heavy cream
• 1/2 cup cooked bacon crumbles
• 5-1/2 cups large macaroni noodles, cooked
• 2-1/2 cups shredded sharp white cheddar
• 1 cup halved cherry tomatoes
• chopped scallions

 Directions

1. Grill peppers until skin blackens.  Remove from heat, and place in a bowl.  Cover in plastic wrap, and let stand for 10 minutes.  Peel and de-seed under cold water, then dice.
2. Cook cream over medium heat, stirring constantly, until reduced by half.  Stir in noodles, bacon, and 1/4 cup peppers.  Add cheese, cook over low heat for 10 to 12 minutes, then add tomatoes.  Garnish with scallions.