Jalapeño Macaroni and Cheese

Ingredients:

8 oz. elbow macaroni or penne
4 tablespoons butter
3 tablespoons flour
1 1/2 cups half-and-half (or whole milk)
1 pkg. garlic and herbs cream cheese
8 oz. sharp Cheddar cheese
4 oz. chopped jalapeño peppers, undrained
salt and pepper, to taste
1 cup fresh fine bread crumbs
2 tablespoons melted butter
parsley — optional

Directions:

~Preheat oven at 350°.

~Grease a 2-quart baking dish.

~Cook the pasta in boiling water following package directions. Drain and rinse. Set aside.

~In a medium saucepan over medium-low heat, melt butter. Add the flour and cook, stirring, until smooth and bubbly. Add half-and-half and cream cheese. Cook, stirring, until hot and thickened. Add the cheese and peppers. Cook, stirring, until cheese has melted. Add salt and pepper, to taste.

~Combine the sauce with the pasta and stir to blend. Spoon into prepared baking dish.

~Toss melted butter and bread crumbs together and sprinkle over the casserole. Bake for 20 to 25 minutes.

~Sprinkle with parsley, if desired.

Venango County Recipe of the Day is sponsored by Franklin-Oil Region Credit Union.