Jalapeno Popper Mac n' Cheese

Jalapeno Popper Mac n' Cheese

1 lb. cavatappi (corkscrew) pasta
3 jalapeno peppers, seeded and thinly sliced
2 serrano peppers, seeded and thinly sliced
2 cloves garlic, chopped
1 1/2 cups whole milk
8 oz. cream cheese
2 tablespoons dried minced onion
2 cups shredded monterey jack cheese
1/3 cup panko bread crumbs
3 tablespoon melted butter
Olive oil
Salt and pepper

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain and return to the pot. In a skillet, heat 2 tablespoons olive oil over medium heat. Add the jalapeños, serranos and garlic and cook until tender, about 5 minutes. Add to the pasta. Pre-heat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper. Transfer the pasta to a baking dish top with panko bread crumbs and drizzle with the melted butter. Broil until browned, about 5 minutes.