Jalapeno Popper Mac and Cheese
Bring a large pot of salted water to a boil, and cook pasta noodles according to package directions. Drain and set aside.
Melt butter in a small pan. Add Panko breadcrumbs, and stir until toasted. Transfer toasted breadcrumbs to a small bowl.
Add finely shredded Parmesan cheese and smoked paprika to the toasted breadcrumbs.
Heat a large skillet over low to medium heat. Melt butter, then add flour.
Whisk to combine and continue to cook for a couple minutes.
Slowly whisk in heavy cream, milk, and add salt and pepper. Bring to a steep.
Sprinkle in shredded cheese a little at a time. Continue to whisk until all the cheese melts.
Whisk in freshly diced jalapeno peppers.
Add crispy, crumbled bacon and stir to combine.
Pour the hot cheese sauce over the cooked pasta noodles, and stir until the noodles are evenly coated.
Serve the mac and cheese hot with toasted breadcrumbs, extra bacon, and jalapenos.
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