Heat up the oven broiler. Also put a pot of water on the stove to come to a boil.
Roast the peppers under the broiler, turning a bit every 5 minutes, for 15-20 minutes until charred and tender. Put the peppers in a ziploc bag to steam for 5 minutes. Discard the charred skins and seeds.
Heat the oven to 350F.
Cook the pasta just to al dente according to package directions.
Meanwhile, heat a large, nonstick skillet on medium-high heat. Add the butter, onion, and garlic. Saute until barely golden and fragrant. Add the flour and cook briefly. Add the vegetable stock and almond milk, and cook a minute to scrape up any bits from the pan with a wooden spoon or silicone spatula. Transfer mixture to a food processor.
To the processor, add two of the prepared poblano peppers, the cashews, Dijon, lemon juice, salt, and pepper. Process until smooth. Taste for seasoning and acidity, adding more salt and lemon juice if necessary (if it tastes bland, it needs more). Pulse in the cilantro.
Drain the macaroni and put back in the pot. Add the prepared poblano sauce. Dice the remaining two roasted poblano peppers and add to the pot as well. Stir to combine and transfer all to a 13x9 or mid-sized casserole dish.
Top the casserole with the crushed fritos chips. Bake at 350F for 20-25 minutes until well heated through and sizzly when you listen.
Serve topped with red bell pepper, sliced black olives, and fresh cilantro. Yields: 6 servings.