Jalapeno Popper Mac and Cheese

Ingredients

• 4 ounces dry Radiatore or other small, ridged pasta (elbow or shell shapes also work well)
• 1-3 slices Bacon, diced (optional)
• 1/4 cup diced Red Onion
• 1 clove Garlic, minced
• 8 Jalapeno Peppers, seeded and sliced
• 2 Tablespoons Flour
• 1 cup Chicken orVegetable Stock
• 4 ounces Reduced Fat Sharp Cheddar Cheese, shredded
• 4 ounces Reduced Fat Pepper Jack Cheese, shredded
• 4 ounces 1/3 Less Fat Cream Cheese, cut into cubes
• 1/4 cup Bread Crumbs

Preparation

1. Preheat broiler. Bring a large pot of salted water to a boil. Cook pasta according to directions on the package. Drain and set aside.
2. While the pasta cooks, prepare the sauce. Add the bacon, if using, to a wide bottomed pot over medium heat. Cook until crisp — about 7 minutes. Remove the bacon, leaving behind any drippings, and drain on a paper towel.
3. Add the onion and garlic to the bacon grease and cook until softened — about 3 minutes. (If not using bacon, cook the onions and garlic in 1 Tablespoon of olive oil instead.) Add the jalapenos and cook for another 3 minutes. Stir in the flour. Cook for 1 minute, then add the vegetable stock. Simmer for 5 minutes.
4. Slowly stir in the Cheddar and Pepper Jack cheeses, adding a little at a time and letting it melt completely before adding more. Stir in the cream cheese. Mix in the crumbled bacon, if using.
5. Combine the cooked pasta and cheese in a shallow baking dish. Sprinkle a thin layer of bread crumbs over the top. Broil 3-5 minutes, or until bread crumb topping is crispy and golden brown.