Spicy Jalapeño Popper Mac & Cheese

Ingredients

• 180 g Elbow macaroni
• 2 tbsp Unsalted butter
• 2 tbsp All-purpose flour
• 3/4 cup Milk (2% or whole)
• 1/4 cup Heavy cream
• 150 g Pepper jack cheese, shredded
• 60 g Cream cheese, softened
• 1 medium Jalapeños, diced (seeds removed for less heat)
• 1/2 tsp Garlic powder
• 1/4 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1

   Bring a pot of salted water to a boil and cook the elbow macaroni until al dente, about 10 minutes. Drain and set aside.

2. 2

   While the pasta cooks, melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, then slowly whisk in the milk and heavy cream until smooth and slightly thickened, about 5 minutes.

3. 3

   Reduce heat to low. Stir in the cream cheese until melted, then add pepper jack cheese in batches, stirring until fully smooth. Season with garlic powder, salt, and black pepper.

4. 4

   Stir in the diced jalapeños, then fold in the drained macaroni. Cook, stirring, for 5 minutes to heat through and thicken slightly. Serve hot.