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Preheat over to 350
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Cook pasta per directions and drain the water
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In a small skillet, I like to lightly saute the red onion and jalapeños for a few minutes. You do not want them to wilt. When done, turn off the pan and let them sit there until you need them.
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In a stock pot, melt the 1/2 cup of butter and then add the flour and whisk until blended (make sure the butter hasn't completely evaporated)
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Gradually add the milk while still stirring.
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Bring the mixture to a boil. Continue stirring to avoid any burning. The mixture should thicken slightly.
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Stir in the cheese, mustard, salt and pepper until smooth. I usually pour the first half of the cheese, stir well, and then pour the rest. Then, add the onions and jalapeños.
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Add the cooked/drained pasta into the sauce and stir well until all the pasta is coated
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Transfer the pasta into a greased 9x13 baking dish
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Sprinkle the bread crumbs evenly over the top of the dish. If desired, you could toss the breadcrumbs with some butter before adding to the top.
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Bake uncovered at 350 degrees F for 30 minutes.