Turn on broiler. Place poblano peppers on a rimmed baking sheet and broil for about 10 minutes or until skin is blistered and starting to blacken, turning halfway through. Place peppers in zip-top bag for 5 minutes. Remove from bag and peel; discard stems, seeds and ribs. Chop peppers and set aside. Reduce oven temperature to 400 degrees.
Combine milk and flour in a large saucepan over high heat, whisking constantly. Once mixture comes to a boil, reduce heat and simmer until thickened, 5-8 minutes, continuing to whisk frequently. Remove from heat. Add 4 ounces of cheddar cheese and 3 ounces of Monterrey jack cheese and whisk until melted. Stir in macaroni, poblano peppers, and salt to taste.
Divide mac & cheese into 6 large ramekins or mini cocottes sprayed with oil or cooking spray (you can also use a casserole dish if you don't have ramekins). In a small bowl, stir together panko, olive oil, salt and pepper. Top ramekins with reserved cheese and then panko. Bake for 10-15 minutes, or until panko is golden brown. Sprinkle with chopped cilantro.
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