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Jalapeño Popper Mac & Cheese
// INGREDIENTS //
1/2 lb elbow pasta
2 tsp 'better than bouillon' paste or stock
3 tbsp butter
4 cloves garlic, minced
5 jalapeños, finely chopped (+/- really depends how spicy the jalapeńos you got are, can also remove the seeds if you want less heat)
2 tbsp AP flour
2 cups heavy cream, room temp
3oz cream cheese, room temp (about a third of a regular 8oz box)
1 tbsp cajun seasoning (I used the slap ya mama hot blend)
1 tsp kashmiri red chili powder or paprika (both are mild this is mainly for color)
1 tsp freshly cracked black pepper
8 oz freshly grated sharp cheddar cheese (please do not get pre-shredded!!)
6 oz freshly grated pepper jack cheese
Mugful of pasta water

// RECIPE //
1️⃣ Start boiling water in a large pot. In the meantime, in a large pan, heat up 2 tbsp of your butter and then sauté your jalapeños and garlic for 2 min.
2️⃣ Melt the remaining tbsp of butter and add in flour. Mix until a roux forms (a thickish paste starts forming and the raw flour smell goes away).
3️⃣ Your water should be boiling by now and you can mix in the bouillon paste and add pasta. Set a timer to cook just until al dente.
4️⃣ Whisk in heavy cream on low-med heat, whisk in cream cheese, seasonings, and then cheeses. Once everything is combined, taste and adjust as needed, turn the heat off.
5️⃣ Drain your pasta (make sure to reserve pasta water!) and add the al dente pasta in the cheese sauce with as much pasta water as needed to get your desired consistency.
6️⃣ Once everything is well combined, you can enjoy as is or you can transfer to an oven-safe dish to bake!
7️⃣ To bake - top with more shredded cheese on top and bake at 375F just until the cheese is melted and then nestle in some sliced jalapeños, pushing them slightly with the back of your spoon. Then put back into the oven with the broiler on until you get a nice golden crispy top - mine took about 4 min but make sure you keep an eye on it.

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