Spicy Jalapeño Mac and Cheese

1.Preheat your oven to 350°F (175°C).

2.In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

3.In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until it forms a roux.

4.Gradually whisk in the milk, ensuring there are no lumps. Continue to cook, stirring frequently, until the mixture thickens and bubbles, about 5-7 minutes.

5.Add the garlic powder, onion powder, smoked paprika, cayenne pepper, black pepper, and salt to the sauce, stirring to combine.

6.Remove the pot from heat and stir in the pepper jack cheese and sharp cheddar cheese until melted and smooth.

7.Fold in the cooked macaroni and diced jalapeños until well combined.

8.If you prefer a baked version, transfer the mac and cheese to a greased baking dish. In a small bowl, mix the breadcrumbs with olive oil and sprinkle over the top of the mac and cheese.

9.Bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy. If not baking, simply serve hot and enjoy!