2 servings large elbows or pasta of choice
1/4 cup breadcrumbs
Salt and pepper
2/3 cup heavy cream
1 cup shredded sharp cheddar (for even more spice, sub pepper Jack)
1/2 jalapeño, sliced (or more, if desired)
1 tablespoon cream cheese, softened
Preheat the oven to 350. Cook pasta according to package instructions. Meanwhile, add breadcrumbs to a small bowl and season with salt and pepper; set aside.
In a large pan, heat heavy cream 5 minutes or until steaming. Whisk in cheddar until fully combined. Stir jalapeño slices into sauce.
Remove pasta, drain, and toss in sauce. Fold in cream cheese until melted. Then, transfer macaroni and cheese to an oven-safe dish; top with seasoned breadcrumbs, and bake 15-20 minutes.