Step 1:
|
-
Set an oven rack in the upper third of the oven and preheat the oven to 375 degrees F.
|
Step 2:
|
-
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.
|
Step 3:
|
-
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.
|
Step 4:
|
-
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.
|
Step 5:
|
-
Add the cream cheese and stir until melted.
|
Step 6:
|
-
Whisk in the Cheddar and Pepper Jack until all the cheese is melted and the sauce is smooth.
|
Step 7:
|
-
Stir in the macaroni and reserved pasta water until mixture is well combined.
|
Step 8:
|
-
Season with cayenne, salt and pepper.
|
Step 9:
|
-
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.
|
Step 10:
|
-
Mix the panko crumbs with 1/4 cup melted butter.
|
Step 11:
|
-
Spread an even thin layer of buttered bread crumbs over the top of the pan.
|
Step 12:
|
-
Arrange jalapeno slices on top of the breadcrumbs.
|
Step 13:
|
-
Bake until filling is bubbly and topping of lightly browned, about 20 minutes.
|
Step 14:
|
|
