Jalapeño Popper Mac & Cheese

Ingredients

• 250 g of your favourite pasta shape—I used Lumaconi

• 2 tbsp. unsalted butter

• 2 tbsp. flour

• 1 1/2 cups almond milk

• 1 large jalapeño pepper, diced. Keep 5-6 slices for topping

• 1/2 cup shredded Monterey Jack cheese

• 1/2 cup plain cream cheese

• 1/4 cup parmesan cheese

• 1/4 cup sour cream

• 1/2 tbsp. garlic powder

• 1/2 tbsp onion powder

• 1 tsp. yellow mustard

• 2 tbsp. bread crumbs

• Salt & pepper to taste

Instructions

• Cook your pasta to al dente and set aside

• At this point, preheat your oven to 350 degrees

• In a large saucepan on medium heat, add your butter and let it melt, then add your flour and mix until the flour and butter make a paste

• Slowly add your milk while whisking to avoid chunks

• Once your mixture reaches a boil and is evenly mixed, add your Monterey Jack cheese, cream cheese and parmesan cheese while whisking constantly

• Add your yellow mustard, garlic powder, onion powder, salt & pepper and diced jalapeños

• Bring down the heat to low and stir in the sour cream. Let sit for ~3 minutes while whisking

• Add in your pasta and stir until evenly coated in sauce. At this point, the pasta and sauce combo should be pretty saucy

• Transfer over to oven safe dish and top with bread crumbs and sliced jalapeño

• Put in oven for 10-15 minutes, until the breadcrumbs are browned

• Remove from oven, let sit for 5-10 minutes, then serve!

• Optional: top with bacon