Creamy Jalapeño Mac 'n' Cheese

Ingredients:

• 450 g of pasta
• 110 g butter
• 1/3 cup panko breadcrumbs
• 1.5 cups of low-fat cream
• 0.5 tsp mustard powder
• 0.5 tsp garlic powder
• 3 cups grated sharp cheddar
• 240 g processed cheese, such as Velveeta, cut into 1 cm pieces.
• 1/3 cup chopped pickled jalapeño peppers
• 2 tbsp chopped fresh cilantro

Preparation:

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain.
2. Meanwhile, melt 2 tablespoons (30 g) butter in a medium saucepan over medium heat. Add the breadcrumbs and cook, stirring constantly, until golden brown, about 4 minutes. Transfer to a bowl.
3. In a saucepan, combine the cream, mustard, garlic powder, and the remaining 6 tablespoons (90 g) butter and bring to a simmer over medium-high heat. Add the cheddar and cream cheese and stir until smooth. Stir in the jalapeño pasta and season with salt. Transfer to a serving dish and sprinkle with breadcrumbs and cilantro.