Instructions: To make poblano puree: Turn an electric stove burner to high, place poblanos directly on it and turn, using tongs, until charred on all sides, about 12 minutes. Alternatively, broil under broiler. Place poblanos in a brown paper bag and close bag (making sure there are no burning embers on chilies) or in a bowl covered tightly with plastic wrap, until cool enough to handle. Then rub off skin and remove stems and seeds. Puree in blender and reserve. (Wear rubber gloves while handling chilies, and thoroughly wash hands with soap afterward.)

To make macaroni and cheese: Bring a large pot of salted water to a boil over high heat and cook macaroni until al dente, 8 to 10 minutes. Drain.

Preheat broiler. Lightly butter 6 individual gratin dishes or shallow ovenproof bowls or a 9-by-13 inch baking dish.

In a medium saucepan over medium heat, combine cream, poblano puree, cilantro, salt and pepper and simmer about 7 minutes; simmer 3 minutes more to meld flavors. Stir in macaroni and cook until cream returns to a simmer, 3 to 5 minutes. Add grated cheeses and bring mixture back to a simmer, stirring constantly, until cheeses are melted.

Divide mixture among gratin dishes or bowls or pour into baking dish.

Sprinkle with tortilla crumbs to cover completely, and gently flatten with a large spoon. Place under broiler until topping is golden brown, about 2 minutes

(watch carefully so it doesnt burn). Garnish with diced tomato and cilantro sprigs.

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