Jalapeno Mac N Cheese

• 1 pound Elbow Macaroni
• 3 Tablespoons Butter
• 3 cloves Garlic, Minced
• 1/4 cups Onions, Finely Diced
• 3 Tablespoons Flour
• 3 cups Milk
• 1/2 cups Pickled Jalapenos, Diced
• 1 teaspoon Smoked Paprika
• 1 whole Egg
• 1/2 cups Sharp Cheddar, Shredded
• 1/2 cups Smoked Gouda
• 1/2 cups Gruyere (or Swiss, Or Jack Can Be Substituted For Gruyere)
• 1 teaspoon Kosher Salt
• 1 teaspoon Black Pepper
• 1 cup Panko Bread Crumbs

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta until almost done (according to package instructions for al dente).
3. While the pasta is cooking, in a separate pan, melt the butter over medium heat.
4. Cook the garlic and the onions until soft, about 4 minutes.
5. Whisk in the flour, making sure the mixture is free of flour lumps.
6. Then stir in the milk, jalapenos and paprika.
7. Simmer for ten minutes.
8. Then remove from heat and allow to cool a bit.
9. In a small bowl, beat the egg with a little of the hot milk mixture to temper it.
10. Then add the egg mixture back into the pan and continue to heat and stir until combined.
11. Stir in 3/4 of the cheeses.
12. Season with salt, pepper and stir.
13. Fold the macaroni into the cheese mixture and then pour it into a greased 9x13 glass baking dish.
14. Top with remaining cheese, then with the bread crumbs (you can add some more jalapenos for garnish on top).
15. Bake for 30 minutes.
16. Remove from oven and rest for five minutes before serving.

macaroni, butter, garlic, onions, flour, milk, paprika, egg, cheddar, gouda, gruyere, kosher salt, black pepper, bread crumbs

Taken from tastykitchen.com/recipes/main-courses/jalapeno-mac-n-cheese/ (may not work)