Makes 4-6 servings. The spice really depends upon the heat of the fresh jalapenos. Taking out the seeds (with hands covered) will reduce the heat a lot.
Ingredients
2 cups uncooked pasta, cooked to al dente (not all the way soft, it will finish cooking in the oven)
1-2 large jalapenos, sliced (pick seeds out to reduce the heat of them)
1 cup shredded (1/2 pound block) Havarti Cream Jalapeno cheese
3/4 cup shredded Pepper Jack cheese
2 tablespoons butter
4 ounces cream cheese, softened
1 cup heavy cream
bread crumbs, optional (I used Panko bread crumbs.)
salt and pepper to taste
Instructions
Preheat oven to 350 degrees.
In a medium size sauce pan on medium heat, melt butter. Add softened cream cheese and heavy cream. Whisk together until all blended and smooth. (Do not let it come to a boil.) Set aside and stir in the shredded cheeses. Add salt and pepper to taste.
Pour over al dente cooked pasta and sliced jalapenos. Stir until all combined.
Put in a baking dish.
Sprinkle bread crumbs on top. (Optional)
Bake for 20 minutes or until all golden on top.
Enjoy!!
Recipe by Simply Gloria at https://simplygloria.com/creamy-havarti-jalapeno-macaroni-and-cheese/