Jalapeno Popper Mac and Cheese

1 lb. Macaroni

4-6 Jalapenos, seeded and diced

3 Cloves of Garlic, minced

1 Shallot, minced

2 Cups Heavy Cream

4 Oz. Cream Cheese, softened

1 1/2 Cups Sharp White Cheddar Cheese, shredded

1/2 Cup Pepper Jack Cheese, shredded

1/2 Cup Parmesan Cheese, shredded

1 Tsp. Salt

1/2 Tsp. Freshly Ground Black Pepper

3 Tbsp. Butter

1 Tbsp. Olive Oil

4 Tbsp. Flour

Topping:

1 Cup Panko Bread Crumbs

1 Tbsp. Butter, melted

1 Tbsp. Dried Parsley Flakes

1/2 Cup Parmesan Cheese

Salt

Freshly Ground Black Pepper

Boil the macaroni until al dente about 8-12 minutes in a large pot filled with salted boiling water. Drain once al dente. Set aside.

While the macaroni is cooking make your cheese sauce. Pre-heat your oven to 375 degrees Fahrenheit, grease a casserole dish and set aside.

In a medium pot using medium heat add in the olive oil and the butter. Once the butter has melted add in the garlic, jalapenos, shallot and season with salt and pepper. Sauté until the jalapenos have softened slightly about 4-5 minutes. Add in the flour and cook while stirring for about 1 minute.

Whisk in the heavy cream and bring up to a simmer. Once simmering add in the cream cheese whisk until fully incorporated. Whisk in the cheddar, pepper jack, and parmesan cheeses making sure to whisk until the cheese has melted.

Place the macaroni inside the prepared casserole dish. Cover with your cheese sauce and mix until well combined.

Mix together the panko bread crumbs, parsley flakes, parmesan cheese, a pinch of salt, black pepper, and melted butter. Top the mac and cheese with the breadcrumb mixture and bake for 25 minutes or until the top is golden brown.

Serve and enjoy.

Notes: This is also great if you want to add bacon, ;) fry up the bacon until crisp then crumble and top the mac and cheese and bake until golden brown.