Jalapeño 3 cheese Baked Macaroni

Homemade mac-n-cheese is seriously the best food on earth!!! This recipe is so good, you'll be disappointed with the restaurant version you've ordered in the past and the future. It's so cheesy and spicy, topped with golden bread crumbs. I used quinoa pasta, (which is gluten free) and almond milk to make it slightly healthier than usual. I've made it with bacon pieces in the past too. So if you want to add some, use 8 pieces or bacon chopped. But since I'm going sodium nitrite free these days, this recipe is without it. But it's ok if you want to add some. I can't say it isn't delicious either way. 

Ingredients: 

I box of elbow pasta cooked as directed on box

1-2 diced jalapeños (don't forget to remove the seeds) 

4 T butter

4 T flour

2 cups milk (or almond milk)

1 cup 1/2 and 1/2

2 cups mild cheddar

1 cup Monterey Jack

1 cup pepper jack 

Salt & pepper to taste 

1 cup Panko bread crumbs

Drizzle of Sriracha (optional) 

Preheat oven to 350

Sauté butter and jalapeños in sauce pot for a few minutes

Add flour, should look crumbled 

Whisk in both milks

Slowly add all the cheese and stir

Sprinkle with salt and pepper and add small amount of Sriracha if you would like

Add macaroni noodles and mix 

Pour into buttered baking dish 

Sprinkle with breadcrumbs

Back 20-25 minutes