Baked Mac n Cheese with Jalapenos

I have to tell you this might be one of the best versions of mac & cheese I've ever made. The perfect balance of salty cheese & slightly spicy jalapeno is amazing. This is definitely a keeper. I have no doubt that you will absolutely love it.

Recipe adapted from Rachael Ray

Ingredients:

1/2 pound elbow macaroni (I used penne)

3 tablespoons butter

2 cloves of garlic, minced

1/4 cup of onions, finely diced

2 tablespoons flour

2 cups skim milk

½ cup pickled jalapenos from a jar, diced

1 large egg

½ cup sharp cheddar, shredded

½ cup Italian blend, shredded

4 oz reduced fat cream cheese
1/2 cup light sour cream

1 tsp kosher or sea salt

1 tsp fresh black pepper

1 teaspoon smoked paprika

1 cup bread crumbs 

Directions: 

Preheat oven to 350 degrees.

In a large pot of boiling, salted water cook the pasta until almost done.

While the pasta is cooking, in a separate pan, melt the butter. Cook the garlic and the onions until soft, about 4 minutes. 
Whisk in the flour, make sure it’s not lumpy. Stir in the milk, jalapenos (add a little juice from the jar, about 2 tsp), and paprika. Simmer for ten minutes. Allow to cool a bit. 
In a small bowl, beat the egg with a little of the milk mixture, then add the egg to the pan and stir until combined. Stir in 3/4 of the cheese. Season with salt, pepper and stir. 
Fold the macaroni into the cheese mixture and pour into a baking dish. Top with remaining cheese. Top the macaroni with the bread crumbs. 
Bake for 30 minutes. Remove from oven and rest for five minutes before serving.