Pimento Mac and Cheese with a Minor Kick

This is the second time in my life I've made mac and cheese. I tried this recipe out for the first time today after someone shared it with me. I made a few changes and came up with this one using lower fat dairy. Next time I make this I'll add more pimentos and jalapenos. Classic comfort food that serves about 8 peeps depending on hunger meter.

16 oz elbow macaroni

2 tablespoons butter

3/4 cup panko bread crumbs

6 tablespoons butter
1 small yellow onion, chopped
3 large cloves garlic, minced
2 tablespoons pickled jalapeno, chopped

1 teaspoon paprika

1/2 cup flour

Frank's Hot Sauce--how many shakes can ya take?

*s/p to taste

4 cups 2% milk

4 oz jar chopped pimentos, drained

8 oz low-fat cream cheese

2 1/2 cups shredded sharp cheddar cheese

*s/p to taste

Cook the macaroni per package instructions then drain under cold water, and drain again. 

Melt 2 tablespoons butter in small pan over medium heat. Add bread crumbs. Stir and brown for 4-5 minutes. Remove from heat and set over there and don't burn anything.

In a large dutch oven or large pot melt 6 tablespoons butter over medium heat. Add onions, garlic, and jalapeno. Cook for about 5 minutes. Add flour, paprika, and hot sauce. *s/p to taste

Reduce heat to low and slowly whisk in the milk. This mixture will thicken quite a bit. Simmer for about 7 minutes while whisking. Add pimentos, cream cheese, and cheddar cheese. Stir together well. *s/p to taste

Add pasta to cheese mixture and stir until well blended. Add to greased 13x9 glass pan. Sprinkle panko bread crumbs over the dish and bake at 350 for 25 minutes. The mac and cheese should be brown and bubbly on top when it's finished. Remove from oven and let sit for a few minutes before serving. 

*s/p to taste: I always use kosher salt and Penzey's tellicherry ground black pepper in my cooking.