Jalapeno Chipotle Mac n cheese


Ingredients:
2 tablespoons unsalted butter
3 cups Milk
Salt
1 Jalapeno
1 pound Elbow noodles
2 tablespoons butter
1-pound shredded pepperjack cheese
Handful of shredded cheddar cheese
Crushed red peppers
Olive oil to spray the baking dish

Instructions:
Spray baking dish with olive oil and set aside
Fill a large pot with salted water and bring to a boil over high heat cook elbow noodles according to package directions. Drain and set aside ( I like to spray the pasta with olive oil to keep from sticking)
In a saucepan, combine the milk, Jalapeno, and crushed red pepper flakes and warm over medium heat until small bubbles appear along the side of the pan. Remove from heat and let sit for 10 to 25 minutes depending on the desired heat level. The longer it sits, the hotter it gets. 
Strain the milk reserving the jalapenos on the side. In a large pot, melt the butter over medium heat whisk in the flour and 1 ½ teaspoon salt and cook whisking constantly until the flour smells toasted (about 1 minute)
Slowly ass the milk in 1/4th cup at a time. Whisk constantly to break up any lumps.
When all the milk is incorporated, continue to whisk until the mixture thickens slightly about 3 minutes
reserving 2 cups for the top, adding the cheese, and 1 handful at a time stirring each time. Keep it moving while adding the cheese. Stir until smooth. Toss the cheese sauce with the pasta and transfer to the prepared baking dish and sprinkle with the remaining cheese and jalapenos (chopped)
Baking until bubbling and browned on top about 30 minutes, let sit for a few moments before serving .