Jalapeño Mac and Cheese

Preheat oven to 350°F (175°C).

In a large bowl, combine all the shredded cheeses. Divide the mixture in half and set aside.

In a large pot or Dutch oven, melt the butter over medium heat.

Add 3 diced jalapeños and sauté for 1-2 minutes until slightly softened.

Create a seasoning mix with smoked paprika, garlic powder, salt, and pepper. Add half of the seasoning mix to the pot and stir for 30 seconds to bloom the spices.

Whisk in the flour to create a roux. Cook, stirring constantly, for about 1 to 1.5 minutes.

Slowly whisk in the jalapeño-flavored evaporated milk, ensuring there are no lumps.

Gradually whisk in the heavy cream until the sauce is smooth and begins to thicken.

Stir in the Dijon mustard and the remaining half of the seasoning mix.

Reduce the heat to low. Gradually add one half of the shredded cheese mixture to the sauce, stirring continuously until the cheese is fully melted and the sauce is creamy.

Remove the pot from the heat. Add the cooked cavatappi pasta to the cheese sauce and fold until everything is well combined.

Spread half of the mac and cheese mixture into a large baking dish. Top with half of the remaining shredded cheese.

Layer the rest of the mac and cheese on top, followed by the final layer of shredded cheese.

Sprinkle the last diced jalapeño over the top for garnish.

Bake for 30 minutes, or until the top is golden brown and bubbly.

Let it rest for a few minutes before serving.