Cheesy Jalapeno Popper Baked Penne

Cheesy Jalapeno Popper Baked Penne
 Sauce:
½ cup butter
½ cup all-purpose flour (or rice flour)
3 cups whole milk
1 tsp dry mustard
salt to taste
¼ cup chopped pickled Jalapeno Peppers
1 pkg of Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia
Pasta:
3 cups penne pasta
Bread topping:
3 slices of bread, made into bread crumbs
¼ cup butter, melted
pickled Jalapeno pepper slices for garnishing
Preheat your oven to 400 degrees.  In a heavy pot melt the butter over medium heat.  Once the butter has melted, whisk in the flour until it is fully combined.  Whisk in the whole milk, whisking constantly until the mixture thickens.  Stir in the dry mustard, and chopped Jalapeno peppers.  Add the Kraft Creamy Mexicana Shredded Cheese with a Touch of Philadelphia, and stir constantly until the cheese has melted. Set aside.  Cook the penne pasta until it is al dente. Then drain and add the noodles to a 9x13 baking dish.  Add the cheese mixture to the penne and mix well.  In a small bowl combine the melted butter and bread crumbs, then sprinkle them evenly over the pasta. Top with a few pickled Jalapeno pepper slices as a garnish.  Bake for 25-30 minutes, or until the pasta is bubbling and the topping is golden brown.  Serve immediately and enjoy!