Spicy Three Cheese Mac and Cheese

Peppers Mixture

Preheat a medium size saute pan to medium, drizzle olive oil. Add the garlic, jalapeños, bell pepper. Cook for about 8 minutes until soft and fragrant. Season with salt and pepper. Set aside.

Cook for about 8 minutes until soft and fragrant. Season with salt and pepper. Set aside.

Instructions for Panko Topping

In a small bowl, combine breadcrumbs, panko, and paprika.

Season with salt and pepper.

Cheese Sauce and Preparations

Preheat the oven to 350 degrees Fahrenheit. Butter a large baking dish (9x13).

Bring a large pot to boil. Season the water with a lot of salt, once it comes to a boil. Cook the cavatappi for about 8-10 minutes, until al dente. Drain and set aside.

Meanwhile, preheat a large pot to medium low, add the butter and let it melt. Add the flour to make a roux (thickener for the sauce). Stir the butter and flour for about 3 minutes, until the flour turns a light brown color. Start adding the milk and heavy cream in batches slowly and stir continuously with a whisk until all incorporated. Season with salt and pepper. Add the cream cheese and stir. Let it simmer on low heat for about 5-7 minutes, until cream cheese is melted and incorporated. The sauce should thicken slightly.

Start adding the cheese in batches, and whisk continuously as you are adding it into the sauce.

Once the cheese is all melted into the sauce, add the sauteed peppers, garlic mixture and the chipotles in adobo. Turn the heat off. Mix until all combined. Add the cooked cavatappi and mix until all combined. Pour half the pasta in the large baking dish, sprinkle the reserved pepper jack cheese. Add the rest of the pasta. Top with panko and breadcrumb evenly.

Place in the oven for 15-20 minutes. Until bubbly and topping is crisp.