Jalapeno Popper Mac and Cheese with Andouille

• 1 pound Pasta
• 12 ounces, fluid Andouille Sausage, Sliced
• 1/4 cups Butter
• 1/4 cups Flour
• 2 cups Milk
• 8 ounces, fluid Cream Cheese
• 8 ounces, fluid Pepper Jack Cheese, Shredded
• 4 ounces, fluid Monterey Jack Cheese, Shredded
• 4 ounces, fluid Chopped Green Chilies, Canned And Drained
• 4 ounces, fluid Chopped Jalapeno Peppers, Canned And Drained
• 1/2 cups Bread Crumbs
• 1/2 cups Parmesan Cheese
• 4 Tablespoons Butter, Melted

1. Preheat oven to 350 degrees F.
2. Cook pasta according to package directions.
3. Meanwhile, cook sausage in a skillet until browned.
4. Set aside.
5. In a large saucepan, melt butter.
6. Whisk in flour until smooth, about 1 minute.
7. Slowly add in milk and continue whisking until sauce is smooth.
8. Cook until the sauce starts to thicken, stirring frequently.
9. Once the sauce thickens, add in cream cheese and stir until cheese melts and incorporates into sauce.
10. Add in shredded cheeses, string until blended.
11. Add in the peppers and pasta, stirring so that the cheese covers everything.
12. Add in the sliced sausage.
13. Poor mixture onto a greased 9 x 13 baking dish.
14. In a bowl, combine breadcrumbs and Parmesan cheese.
15. Stir in melted butter and spread breadcrumb mixture over pasta.
16. Bake for 20 minutes.
17. Broil for 1 minute to brown bread crumbs if desired.

pasta, fluid andouille sausage, butter, flour, milk, fluid cream cheese, fluid pepper, fluid monterey, green chilies, peppers, bread crumbs, parmesan cheese, butter

Taken from tastykitchen.com/recipes/main-courses/jalapec3b1o-popper-mac-and-cheese-with-andouille/ (may not work)