Preheat oven 375F Degrees

Bring a large pot of salted water to a boil. [For cooking the pasta simultaneously.]

Let's cook the veggies:

• Heat 1 tablespoon extra virgin olive oil to a non-stick frying pan, over medium heat.
• Add the jalapeño peppers and shallots. Season with a pinch of salt and freshly ground black pepper. Saute 5 to 6 minutes.

  Note: I mix together the total recommended salt and black pepper and I used a pinch of this to season the veggies.
• Turn off the stove and set aside.

Check on the pasta water. It should be boiling. Add the pasta if it's boiling.[You can cook the pasta ahead if you prefer, but don't add any oil to it once it is done.]

Let's make the sauce in the meantime:

• In a heavy bottom pot, add 5 tablespoons unsalted butter.

  Use medium to medium-low heat.
• Allow the butter to melt without browning it. Slowly sprinkle in the flour. Use a whisk or spatula to stir constantly. Cook 30 to 60 seconds.
• Stir in the nutmeg.
• Slowly pour in the milk, stirring as you go.

  Note: stiring as you sprinkle in the flour helps to prevent lumps.
• Cook the sauce for 2 to 3 minutes until it starts to thicken. Stir frequently.

  Note: Keep an eye on the pasta. Drain and set aside if it becomes ready before the sauce.
• Turn off the stove. Stir in the cooked veggies. Stir.
• Add in the cheeses, stiring until melted and smooth.
• In a bowl or measuring cup, beat the eggs. Quickly pour in 1 ladle of the cheese sauce. Whisking together quickly to prevent the eggs from scrambling.
• Pour the eggy cheese sauce into the pot of cheese sauce. Stir to combine.
• Mix in the cooked pasta. Stir unitil thoroughly combined.

Let's prepare the mac and cheese for baking:

• Grease a 9x13 inch oven proof baking dish. Place on top of a 1/2 sheet pan.
• Spread 1/2 of the mac and cheese sauce on the bottom of the pan.
• Sprinkle with 1/2 cup shredded mild yellow cheddar cheese.
• Pour in the remaining mac and cheese sauce. Spread evenly.
• Sprinkle with the remaining 1/2 cup cheese.
• Combine the crumbled cracker crumbs and melted butter.
• Sprinkle it on top of the mac and cheese.
• Bake in the preheated oven for 20 to 25 minutes until it's nice and bubbly.
• Remove from the oven. Allow to sit 10 to 15 minutes before cutting.
• Serve and enjoy!