1tbsp.Parmesan or Romano cheese- or a combo of both
Salt and pepper to taste
In a small bowl combine the crusty topping mix and set aside.
In a large sauce pan cook the pasta according to the package to al dente. Drain and set aside.
In a large sauce pan melt butter on med-low and add the flour, stir in a figure 8 for about 10-15 minutes until it browns and becomes a thick paste (this is a roux) then add the almond milk and garlic powder, stir often so it does not burn. You know the sauce is ready when it coats the back of your spoon, about 30 minutes. Now add the pasta, mix well so every piece of pasta is coated, now add the cheese and mix until it is all melted and distributed. Turn off heat and add the scallion, peas, jalapeno and chicken.
Coat a large casserole dish lightly with cooking spray, now transfer your mac and cheese to the dish. Top with the Panko topping and place under the broiler for a few minutes, keep an eye on it so it doesn't burn. Remove casserole dish from broiler and serve.