MAC-N-CHEESE (to be eaten no more than once a year)

1 1/2 lb

Pasta of your choice, drained and hot

1

Small onion, coarsley chopped

4

Cloves garlic

1/2 lb

Butter (2 sticks)

1 c

Flour

4 c

Half and half

20 oz

Sharp chedder cheese, grated

8 oz

American cheese, about 8 slices, grated or broken into pieces

4 oz

Grated parmesan

1/4 tsp

Cumin

1

Small can of jalapenos, about 6 tablespoons, drained

1/2 c

Panko or bread crumbs

Salt

Pepper

Preheat oven to 350 and bring a large pot of water to a boil for the pasta.

In a 2 qt saucepan bring the half and half to a simmer.

If you don't have a food processor, approximate the following with a knife. Place the garlic in a food processor and pulse until minced. Add the onion and pulse until finely chopped. Remove, set aside and wipe clean. Add the jalapenos and pulse until finely minced.

In a large saucepan over medium heat melt the butter. Cook the onion and garlic in the butter until onions are soft, about 5 minutes. Add the flour to make a roux, stirring continiously for about 3 minutes. Add the hot half and half and whisk. Simmer for 10 minutes. Bechemel will be very thick.

Remove bechemel from heat and add the cumin, jalapenos, salt and pepper. The sauce should be oversalted at this point. In batches, stir in 3/4 of the cheddar (reserving about a cup), all of the American and 1/2 of the Parmesean. The sauce will be extremely thick. Check again for seasoning and stir in the pasta.

Place the pasta and sauce in a 9"x14" buttered baking dish and spread to an even thickness. Spread the remaining cheddar, then parmesean evenly over the top. Finish with the bread crumbs.

Bake in the center of the oven until bubbling, then turn on the broiler. Watching carefully, broil until the top is brown and crispy, 5-10 minutes. Remove from oven and let stand 5-10 minutes.