Baked Jalapeno Cheese Macaroni

• 2 pounds penne pasta
• 1 stick butter
• 1/2 cup flour
• 4 cups canned chicken broth
• 2 cups heavy cream
• Small can of green pickled Jalapeno peppers, brand I used is "La Costena"
• Mince one half pepper and 1/4 cup brine to add to the veloute. May add more of each for more heat
• 2 cups of shredded mozzarella
• 2 cups grated white cheddar cheese
• 2 cups grated Jarlsburg
• 2 cups freshly grated Parmesan
• 2 cups grated Asiago
• Season with salt and white pepper
• 1 cup dried Italian seasoned bread crumbs or panko

1. Veloute - melt 1 stick of butter, add 1/2 cup of flour and stir over low heat. When fully mixed, add 4 cups of chicken stock and stir until it thickens.
2. Preheat the oven to 425 degrees. Bring a large pot of water to a boil, and add the pasta and salt. Cook until al dente.
3. Meanwhile, place the veloute in a large saucepan, and add the cream, jalapeno and jalapeno brine. Bring to a simmer. Stir in the cheeses, and whisk until melted and smooth. Drain the pasta, and add it to the cheese mixture. Add the salt and pepper. Stir to combine and adjust the seasoning.
4. Pour into an oiled 4-quart casserole dish, top with the bread crumbs or panko, and bake for about 15 minutes, or until golden brown.

penne pasta, butter, flour, chicken broth, heavy cream, green, pepper, mozzarella, grated white cheddar cheese, jarlsburg, season, italian seasoned bread crumbs

Taken from www.epicurious.com/recipes/member/views/baked-jalapeno-cheese-macaroni-51670701 (may not work)