Jalapeno Popper Mac and Cheese

Ingredients

4 tablespoons butter

1/2 medium sweet onion, diced

2 to 3 jalapeno peppers, finely chopped

1/4 cup all-purpose flour

1 3/4 cups milk

1 1/2 cups heavy cream

6 ounces cream cheese, softened

2 cups shredded mozzarella cheese

2 cups shredded sharp cheddar cheese

1 teaspoon salt

1/2 teaspoon pepper

8 slices bacon, cooked and crumbled

1/2 cup Panko crumbs

2 tablespoons melted butter

1 pound pasta (elbow, penne, cavatappi), cooked according to package directions

Instructions

Preheat oven to 350 degrees and lightly grease a 9x13-inch baking dish.

Melt butter over medium heat in a Dutch oven. Add onion and jalapeno and cook 3 minutes to soften.

Add flour and cook and stir for 1 minute.

Gradually whisk in milk and heavy cream. Bring to a simmer and simmer several minutes to thicken.

Cut cream cheese in to chunks so it will melt faster and add to Dutch oven. Stir until melted.

Add mozzarella and stir until melted.

Add cheddar, remove from heat, and stir until melted.

Stir in salt and pepper.

Add pasta and bacon and mix in well. You can reserve some bacon to sprinkle on top if you wish. Transfer mixture to prepared baking dish.

Combine Panko crumbs and melted butter and sprinkle on top. Bake for 20 to 25 minutes.