Jalapeño Popper Mac and Cheese

Jalapeño Popper Mac and Cheese 2-3 jalapeños, seeded and diced -or small can diced. 1 medium onion, diced 1 teaspoon garlic powder 1/2 teaspoon salt 8 ounces cream cheese 2 cups milk 1 cup water 8 ounces dried pasta 8 ounces shredded monterey jack cheese 1/2 cup bread crumbs or cracker crumbs 1 tablespoon olive oil or coconut oil In a large skillet, saute peppers and onions with garlic powder and salt. Cook until softened, about 5 minutes. Stir in cream cheese and mix until it is melted. Add in the milk, water, and dry pasta. Bring to a boil and simmer on medium 10-15 minutes, stirring regularly, until pasta is cooked through. Meanwhile, combine cracker crumbs and oil in a small bowl and mix until all the crumbs are evenly coated. Preheat oven to 400° Once pasta is cooked, add cheese and stir in to melt. If using an oven safe pan, top with crumbs and place in oven for 5-10 minutes to brown. Or, pour pasta into a 9x9 pan and top with crumbs and bake for 5-10 minutes. Servings: 4