Ingredients

4 cups pasta noodles

6.5 tbsp butter

1/3 cup onion, finely chopped

1/3 cup roasted red peppers (jarred), finely chopped

1-2 jalapeno peppers, seeded and finely minced

4 tbsp flour

2.5 cups milk

1/4 tsp cayenne pepper

1/4 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt

1/4 tsp ground black pepper

2 cups Colby Jack cheese, shredded

1 cup Pepper Jack cheese, shredded

1 cup Sharp cheddar cheese, shredded

4 oz crusty Italian bread or baguette, torn into large chunks

Directions

Cook pasta and drain

Melt 1/2 tbsp butter in small skillet over medium-high heat

Add onion, red pepper, and jalapenos - Cook and stir about 5-7 minutes

In medium saucepan, melt 4 tbsp butter over medium-high heat

Once butter is melted, whisk in flour

Cook mixture, whisking constantly until it turns a light golden brown/foams (about 2 minutes)

Reduce heat to medium-low and stir in cayenne, onion powder, garlic powder, and salt/pepper

Add cheeses to the mix and whisk until completely melted

Preheat the oven to 375 degrees

Butter a 2 quart casserole dish

Return drained pasta to pot

Add in sauteed vegetables and cheese sauce - Mix well

Transfer all to the casserole dish

Melt remaining 2 tbsp butter in small bowl

Using a food processor, pulse bread into bread crumbs - Add to butter and toss

Sprinkle bread crumbs on top of pasta

Bake for 25 minutes