Creamy Mac & Cheese

Fill large saucepan with water and smoked sea salt. Bring to a boil over high heat.

Add elbow macaroni and cook for 5 minutes or until al dente texture is achieved. Strain and set aside.

In same saucepan, reduce heat to medium-low. Melt 1 tablespoon of butter and add jalapeno. Saute for 5-7 minutes.

Melt additional 2 tablespoons of butter in with jalapenos and add flour. Stir until a blond, wet, pasty roux is formed. Cook for 1-2 minutes stirring constantly.

Add milk and sour cream. Stir until mixed. Add cheddar cheese, salt, and pepper. Stir until melted.

Add strained macaroni and fold into cheese sauce until fully mixed. Remove from heat and serve.