Creamy Jalapeno Popper Macaroni and Cheese
Ingredients
- Kosher salt
- 1 pound elbow macaroni
- 8 tablespoons unsalted butter
- 3 jalapenos, 2 finely chopped and 1 thinly sliced
- 2 1/2 cups half-and-half
- 1 pound cream cheese, room temperature
- 8 ounces sharp Cheddar, shredded (about 3 cups)
- 3 ounces Gruyere, shredded (about 1 cup)
- 1/2 cup pickled jalapenos, finely chopped, and 1/3 cup pickled jalapeno juice
- 1/2 cup pickled jalapenos, finely chopped, and 1/3 cup pickled jalapeno juice
- 1/8 to1/4 teaspoon cayenne pepper
- 1 cup panko bread crumbs
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