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1
Set an oven rack 6 inches from the heat source and preheat the oven to 425 degrees F.
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2
Bring a large pot of salted water to a boil.
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3
Add the macaroni and cook until it is al dente, about 6 minutes.
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4
Strain, reserving 1 3/4 cups of the pasta water.
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5
Set aside.
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6
Melt the unsalted butter in a large saucepan over medium heat; transfer half the melted butter to a medium bowl and reserve.
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7
Add the chopped jalapenos to the saucepan, toss to coat and cook until softened, about 5 minutes; transfer to a small bowl and reserve.
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8
Wipe out the saucepan and add the half-and-half.
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9
Cook over medium heat until it just comes to a simmer.
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10
Continue simmering until the half-and-half is reduced to 1 1/2 cups, about 15 minutes.
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11
Add the cream cheese and stir until melted.
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12
Whisk in the Cheddar and Gruyere until all the cheese is melted and the sauce is smooth.
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13
Add the macaroni and reserved pasta water and stir to combine.
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14
(The mixture will look very loose, but the pasta will suck up a lot of the sauce as it bakes.)
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15
Gently fold in the reserved cooked jalapenos, pickled jalapenos and pickled jalapeno juice.
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16
Season with salt and cayenne if needed.
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17
Pour into a 13-by-9-inch baking dish.
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18
Toss the bread crumbs in the bowl with the reserved melted butter and a sprinkle of salt.
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19
Sprinkle evenly over the macaroni and cheese.
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20
Lay the sliced jalapenos evenly on top of the bread crumbs.
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21
Bake until the cheese is bubbly and the bread crumbs are lightly browned and crispy, about 10 minutes.
