Step 1:
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Set an oven rack in the upper third of the oven and preheat the oven to 375 degrees F.
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Step 2:
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Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, about 5 minutes. Strain, reserving 1 3/4 cups of the pasta water. Set strained pasta and reserved water aside.
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Step 3:
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Melt the canna-butter and butter in a large pot over medium heat. Add the chopped jalapenos to the saucepan and cook, stirring, until softened, about 5 minutes; transfer to a small bowl and reserve.
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Step 4:
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Add the half-and-half to the saucepan. Cook over medium heat until it just comes to a simmer. Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 10 minutes.
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Step 5:
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Add the cream cheese and stir until melted.
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Step 6:
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Whisk in the Cheddar and Pepper Jack until all the cheese is melted and the sauce is smooth.
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Step 7:
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Stir in the macaroni and reserved pasta water until mixture is well combined.
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Step 8:
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Season with cayenne, salt and pepper.
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Step 9:
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Pour into a 13-by-9-inch baking dish. Don’t worry if things look soupy, the macaroni will absorb lots of sauce as it bakes.
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Step 10:
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Mix the panko crumbs with 1/4 cup melted butter.
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Step 11:
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Spread an even thin layer of buttered bread crumbs over the top of the pan.
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Step 12:
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Arrange jalapeno slices on top of the breadcrumbs.
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Step 13:
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Bake until filling is bubbly and topping of lightly browned, about 20 minutes.
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Step 14:
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