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1
Preheat the oven to 425F.
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2
Working lengthwise, slice off the top quarter of each jalapeno.
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3
Using a small spoon or paring knife, scrape the seeds and ribs out of each jalapeno.
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4
Finely chop the tops.
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5
Place a large pot of water over high heat to boil.
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6
When the water reaches a bubble, salt it well and drop in the pasta.
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7
Cook to al dente.
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8
Drain well.
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9
While the pasta is cooking, place a medium pot over medium heat with the butter.
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10
Add the chopped pepper tops to the butter and cook to soften, 2 to 3 minutes.
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11
Sprinkle the flour over the peppers and cook for 1 minute more.
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12
Whisk the chicken stock and milk into the mixture and bring up to a bubble.
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13
Stir in the mustard, season the sauce with salt and black pepper, and simmer until thickened, 2 to 3 minutes.
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14
Remove the pot from the heat and stir in 1 cup of the cheese until melted.
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15
Add the pasta to the cheese sauce and stir to combine.
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16
Mound up spoonfuls of the mac n cheese in the peppers and place the peppers in a baking dish.
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17
Sprinkle the remaining cheese and the bread crumbs over the filling, and bake until the tops are golden brown and the peppers are tender, about 15 minutes.
