Jalapeño popper macaroni and cheese

Jalapeño popper macaroni and cheese

3 jalapeños

4 oz onion and chive cream cheese

4 oz jalapeño cream cheese

1 onion 

16 oz elbow macaroni

2 1/2 cups half and half

1 # seriously sharp cheddar

1/4 cup butter

1/4 cup flour

1 T garlic

Salt and pepper

1/3 cup maple syrup

2 T table sugar

Crushed chips for topping! 

Gather your ingredients

Start boiling the elbow macaroni while you chop the onion and deseed / chop jalapeños. 

Put onions, jalapeños and garlic in cast iron and sautéed until cooked. 

While there cooking grate the cheese

Macaroni should be done, strain it, and put the cream on, while the cream is heating up, heat the butter and flour. 

Add roux to cream until it thickens, then add the cream cheese and smooth it out. 

Then add the cheddar and keep on the heat until it smooths out. 

Combine 3/4 of macaroni with onion pepper mixture in desired baking dish and toss to combine. 

(Reserve other 1/4 macaroni for lunch next day with 1/4 of cheese sauce.) 

Pour on 3/4 of the cheese sauce, mix up, with all remaining ingredients. Then bake for 20 minutes covered at 300-325. 

Then before you eat your own dish, crush some chippies on top!!