Ingredients:

• Topping (optional)

• 2 tbsp butter

• 2 tbsp olive oil

• 2 cup Panko breadcrumbs

• 2 garlic cloves

• 1/2 cup Parmesan cheese

• 1/2 tsp Koshar salt

• Mac&cheese

• 2 tsp kosher salt

• 1lb elbow macaroni

• 1 can chilies in adobo sauce (chop 2-5 chilies depending on taste)

• 1/2 cup butter (1 stick)

• 6 tbsp all-purpose flour

• 4 cups whole milk

• 3/4 cup heavy cream

• 1/2 white pepper

• 1 1/2 tbsp mustard powder

• 16 oc grated extra-sharp cheddar

• 2 oc grated Parmesan

• Equipment: 9- by 13-inch baking dish, flat-edged wooden spoon or heat-safe rubber spatula

Topping (optional)

1. Heat butter and oil until bubbles stop

2. Add panko and garlic until crumbs are golden brown 4-6 min

3. Move crumbs to bowl

4. Stir in Parmesan and salt

5. Set aside

How To Make It:

1. Preheat the oven to 400F. Lightly butter a 9- by 13-inch baking dish.

2. Boil noodles until done and set aside

3. In large pot, melt butter.

4. Sprinkle flour over butter. Whisk to make roux.

5. Cook roux, mix constantly, until light golden color (4 min)

6. Gradually pour in milk and cream, whisking constantly

7. Raise heat to bring to low boil, whisk constantly. Cook until it is thick and coats back of spoon (5 min)

8. Add salt, pepper and mustard powder

9. Add cheese in three batches. Completely melt each batch before adding next.

10. Stir in Chilies

11. Remove from heat.

12. Add sliced peppers if using.

13. Add pasta and fully mix together.

14. Transfer to buttered baking dish.

15. Sprinkle with panko topping

16. Bake at 400 for 18-22 minutes. Let stand for 15 before cooling.