• Cook the pasta according to package directions.
• Preheat the oven to 400°
• Preheat your milk in the microwave for 45 seconds.

Prepare the Breadcrumb Topping

• In a skillet, melt butter over medium high heat
• Mix in the panko and Parmesan. Heat while stirring until the breadcrumbs are toasted. Remove from heat and set aside

Prepare the sauce

• Melt butter in a sauce pan over medium heat and let it heat until it becomes foamy.
• Sauté the jalapeño in the butter for a minute.
• Add flour and stir vigorously. Cook it for a minute while stirring constantly
• Slowly add warmed milk to the butter mixture 1/4 cup at a time. Whisk it continually until combined.
• Once all of the milk is added, cook it for a minute or two while stirring it. Do not let it boil. The sauce is ready for the cheese when you rub a small amount between your fingers and it feels silky.
• Remove from heat and gradually add your cheese a little at a time.
• Once the cheese is incorporated, use a cooked noodle to taste your sauce. If it doesn’t taste cheesy enough try adding a little salt to bring out the flavor. If you would like it to be spicier, add more jalapeño until you reach your desired spiciness level.

Combine your ingredients

• Combine your noodles and sauce.
• Spoon 1/2 of the mixture into a baking dish.
• Drop spoonfuls of the cream cheese across the top.
• Cover with the remaining Mac and cheese and top with the toasted panko.
• Bake your mac and cheese at 400° for 20 minutes.
• Garnish with jalapeño slices and serve