Jalapeno Mac & Cheese

• 8 ounces elbow macaroni
• 3 tablespoons butter
• 14 cup all-purpose flour
• 12 teaspoon salt
• 12 teaspoon dry mustard
• 14 teaspoon black pepper
• 2 12 cups milk
• 1 12 cups smoked cheddar cheese, divided
• 1 12 cups medium cheddar, divided
• 2 medium jalapeno peppers, stems removed and finely diced (leave seeds in to make it spicier)
• 1 teaspoon Tabasco jalapeno sauce

1. Boil the pasta until al dente, according to package directions.
2. Drain and rinse with cool water to stop the cooking and drain.
3. Return to the pan you boiled it in and set aside.
4. In a medium saucepan over medium heat, melt the butter.
5. Add the flour, dry mustard, salt, and pepper.
6. Whisk constantly over medium heat for about 3 minutes.
7. Continue stirring with the whisk and slowly pour into the milk.
8. Whisk frequently for about 5 minutes, and then constantly for another 5 minutes or so, until the sauce heats and thickens.
9. Remove from heat and stir in 1 cup of the smoked cheddar, 1 cup of the medium cheddar, jalapeno peppers, and tabasco sauce, stirring until the sauce has melted.
10. Pour the cheese sauce over the pasta and toss gently until coated.
11. Add half the noodles to a 2 quart casserole and sprinkle on half the remaining cheeses.
12. Add the remaining pasta and sprinkle on remaining cheese.
13. Bake at 375 for 25 to 30 minutes or until bubbly and golden brown.

elbow macaroni, butter, flour, salt, mustard, black pepper, milk, cheddar cheese, cheddar, jalapeno peppers, jalapeno sauce

Taken from www.food.com/recipe/jalapeno-mac-cheese-523034 (may not work)