Total: 50 min
Active: 15 min

Craving the irresistible kick of jalapeo poppers? This mildly spicy mac and cheese delivers that cheesy, crispy magic in every bitetransform your pasta night into a flavor-packed adventure!

Ingredients:

Kosher salt
1 pound elbow macaroni
8 tablespoons unsalted butter
3 jalapeos, 2 finely chopped and 1 thinly sliced
2 1/2 cups half-and-half
1 pound cream cheese, room temperature
8 ounces sharp Cheddar, shredded (about 3 cups)
3 ounces Gruyre, shredded (about 1 cup)
1/2 cup pickled jalapeos, finely chopped, plus 1/3 cup pickled jalapeo juice
1/8 to 1/4 teaspoon cayenne pepper
1 cup panko bread crumbs

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Position an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 6 minutes. Drain, reserving 1 3/4 cups pasta water. Set aside.
Melt the butter in a large saucepan over medium heat; transfer half to a medium bowl and reserve. Add chopped jalapeos to the saucepan, toss to coat, and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
Wipe out the saucepan and add half-and-half. Cook over medium heat until simmering, then reduce to 1 1/2 cups, about 15 minutes. Add cream cheese and stir until melted. Whisk in Cheddar and Gruyre until smooth.
Add macaroni and reserved pasta water; stir to combine (it'll be loose but bakes up perfectly). Fold in reserved cooked jalapeos, pickled jalapeos, juice, salt, and cayenne. Pour into a 13-by-9-inch baking dish. Toss panko with reserved butter and salt; sprinkle over top. Add sliced jalapeos. Bake until bubbly and crispy, about 10 minutes.