Cook the macaroni according to the package directions; drain well. Return to pot and set aside. In a medium saucepan, melt the butter over medium heat. Saute the jalapeno for 1 minute, then add the flour. Cook for another 2 minutes, stirring constantly. Whisk in the milk and heat to boiling. Add the mustard and cheeses and stir until smooth. Pour the cheese sauce over the macaroni and toss. Heat to warm through.
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This is my new go-to mac and cheese! I typically make it without the jalapeño, but it is easy and delicious either way. It is SO quick and easy, and it is scrumptious! The leftovers disappear the next day. I highly recommend this recipe!
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