Bacon Mac Cheese with Green Chile Salsa

Ingredients

• FOR THE SALSA:
• 2 whole Poblano Peppers, Stemmed And Halved Lengthwise (don't Seed)
• 1 whole Jalapeno Pepper, Stemmed And Halved Lengthwise (don't Seed)
• 1 pound Tomatillos, Husks Removed, Rinsed, Pierced In A Few Places With A Sharp Knife Point
• ¼ cups Roughly Chopped Cilantro
• ½ whole Habanero Pepper, Stemmed And Chopped Small
• 1 whole Roma Tomato, Seeded And Chopped (or Other Small Tomato)
• 2 Tablespoons Finely Chopped Red Onion
• ½ whole Green Pepper, Diced
• ½ cans (4 Oz. Size) Diced Green Chilies
• 1 pinch Kosher Or Sea Salt
• 1 dash Ground Black Pepper
• FOR THE BACON MAC & CHEESE:
• 8 ounces, weight Mild Cheddar, Grated (yellow For Color)
• 4 ounces, weight Havarti Cheese, Grated
• 3 ounces, weight Creamy Gouda Cheese, Grated (not Aged)
• ½ pounds Thick Cut Bacon
• 1 pint Heavy Whipping Cream (do Not Substitute Milk Or Half-and-Half)
• ¼ teaspoons Sea Or Kosher Salt, Plus More For The Water
• ¼ teaspoons Ground White Or Black Pepper
• 1 pound Gluten-free Brown Rice Penne Pasta

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