INGREDIENTS
1 can
Jalapeno peppers
8 oz
Elbow macaroni
3 tbsp
All-purpose flour
1
Kosher salt and freshly ground black pepper
1 cup
Bread crumbs, fresh fine
1
package Boursin cheese
6 tbsp
Butter
2 cups
Cheddar cheese, sharp
1 1/2 cups
Half-and-half or whole milk