Jalapeno Popper Mac 'n' cheese

This is SO GOOD!

Ingredients:
Salt and Pepper
1 pound hollow corkscrew pasta such as cavatappi
EVOO
3 jalapeno peppers, seeded and thinly sliced (we used 2)
2 Serrano chiles, seeded and thinly sliced (used 1)
2 cloves garlic, chopped
1.5 cups whole milk
8 ounces cream cheese
2 tablespoons dried minced onion
2 cups shredded Monterrey jack cheese

Directions:
Bring a large pot of water to a boil, salt it, add pasta and cook to al dente. Drain and return to the pot.

In a skillet, heat a drizzle of EVOO over medium heat. Add the jalapenos, Serrano's and garlic and cook until tender, about 5 minutes. Add to the pasta.

Preheat the broiler. In a saucepan, combine the milk, cream cheese and onion over medium-low heat. Cook, stirring, until smooth, 5 minutes; stir into the pasta. Stir in the jack cheese; season with salt and pepper.

Transfer the pasta to a baking dish and broil until browned, about 3 minutes.