Kendra's Mac and Cheese

So one thing I haven't really told you about is my husband and I love our kitchen. At the moment, we've been busy with work and school, but tonight was my turn to make dinner. I like it so much, I had to write about it. I adapted this recipe from The Pioneer Woman.

So to start I boiled 1 lb of Italian Trio pasta.
Chop up about 1 oz of green peppers, red peppers and broccoli each. Set aside.
Whisk 1 egg in a separate bowl, set aside.
In a big pot I melted 4 oz of salted butter, whisked in 1/4 cup of flour, cooked for about 5 min making a roux.
Then poured in 2 1/2 cups of whole milk.
Dump in about 1 Tbsp of Golden Spicy Mustard and whisk.
Take  some of the cream sauce and whisk it into the egg. This is called tempering. Then you poor the egg into the pot.
Once this is whisked, pour the egg into the pot and whisk again.Once it's combined, add the veggies.
Shred 2 lbs of cheese. I used 1 lb of Jalapeno Velveeta and 1 lb of white cheddar (the better the quality the better the taste).
Add the cheese and let it melt before adding pepper, salt and paprika to taste.
Mix in pasta.

*It is delicious if I do say so myself. And my husband and his friend liked it too. The only thing I'd change for next time, is use the cheddar, and chop up finely a real jalapeno.