Spicy Mac and Cheese

Directions

1. Preheat the oven to 375 degrees. Grease a 2-quart casserole dish; set aside.
2. Bring a large pot of water to boil. When the water boils, cook the pasta according to the package directions. Drain and set aside.
3. In the meantime, in a small skillet over medium-high heat, melt 1/2 tablespoon of butter in a small skillet over medium-high heat. Add the onion, red pepper, and jalapeno and cook, stirring occasionally until fragrant and tender, about 5-7 minutes. Remove from heat and set aside.
4. In a large saucepan over medium-high heat, melt 4 tablespoons of butter. Whisk in the flour and cook, whisking constantly, until it turns a light golden brown color and begins to foam, about 2 minutes.
5. Slowly add the milk while whisking until well blended. Cook the mixture, whisking frequently, until it begins to bubble and thicken, about 5 minutes. Reduce the heat to medium-low. Add the spices and cheese and whisk until completely melted and well incorporated. Remove the mixture from the heat.
6. Add pasta and cooked vegetables to the cheese sauce, and fold until well blended. Transfer the mixture to the prepared casserole dish.
7. Place the Panko bread crumbs in a small bowl. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs. Sprinkle the crumb mixture in an even layer on top of the pasta.
8. Bake for 25 minutes, or until the mixture is heated through and the topping is golden brown*. Let stand 5-10 minutes before serving.