Spicy Green Chile Bacon Mac and Cheese

Turn the broiler to high. Set poblano and Hatch chiles on a baking sheet, and then place the sheet underneath the broiler. Cook, flipping the chiles occasionally with a pair of tongs, until blackened on all sides. Turn off the broiler, and transfer chiles to a plastic bag. Let steam for five to ten minutes. Peel the blackened skins off the chiles, and then remove stems and seeds. Chop the Hatch chiles and set aside.
Preheat oven to 350 degrees F.
Place roasted poblano in a blender along with 1 bouillon cube, 1/4 of the onion, 1 garlic clove, and milk. Puree mixture until smooth.
Bring a large pot of water to a boil. Add 1 bouillon cube, half of the onion, and 1 garlic clove. Cook the pasta according to the box directions. When done, drain pasta in a colander and rinse with cold water and discard onion and garlic.
Meanwhile, add butter to a large oven-safe skillet set over medium heat. When it foams, add remaining onion (finely diced) and sauté until truculent for about 2 minutes and then pour in the creamy sauce mixture. Cook for about 2 minutes, stirring it occasionally.
Add the pasta to the pot and add enchilada cheese, cheddar cheese, chopped Hatch chile, bacon, and gently combine for about 2 minutes until cheese melts.
In a small bowl combine parmesan cheese with bread crumbs.
Sprinkle the breadcrumb mixture on top of the macaroni and cheese.
Transfer skillet to oven and bake until browned and bubbly, about 20 to 25 minutes.