Jalepeno Popper Orzo Mac n Cheese

Jalapeno Popper Orzo Mac n cheese
The-Skipper-Bunch

Kosher salt 
1lb orzo
1 stick butter (8 tablespoons), divided 
6 jalapeño peppers; 4 seeded and finely chopped, 2 sliced with seeds 
4 cloves garlic, finely chopped 
1 onion, finely chopped 
3 tbsp all-purpose flour 
2 1/2c milk 
Freshly ground pepper 
2 cups shredded sharp cheddar cheese 
4oz cream cheese 
2c panko 
2 Fresno chili peppers, sliced

-- Bring a large pot of water to a boil. Salt the water and cook the orzo until al dente, about 6 minutes; drain. Meanwhile, heat 4 tablespoons butter in a saucepan over medium heat. Add the chopped jalapeños, the garlic and onion and cook until the jalapeños and onion are soft, 5 minutes. Add the flour and cook, stirring, for 1 minute. Add the milk and stir until the sauce thickens. Season with salt and pepper. Add the cheddar and cream cheese and stir until melted. Combine the orzo with the sauce and transfer to a casserole dish. Melt the remaining 4 tablespoons butter and toss with the panko to coat. Sprinkle over the casserole and top with the sliced jalapeños and Fresno chili peppers.