Preheat oven to 350º F.

Start by cooking the bacon slices over medium heat. Let the bacon cool, then crumble it, and set aside. Reserve a few teaspoons of the remaining fat.

Next toast the breadcrumbs by adding them to the reserved bacon grease in the pan. Toast over low heat, constantly stirring, until golden in color. Set aside.

Bring a large pot of water to boil and cook your favorite pasta about 2 minutes shy as directed on the box. Drain and set aside.

In the same pan you toasted the breadcrumbs, melt the butter and sauté the jalapeno for 1-2 minutes to soften.

To the butter and jalapeño mixture, whisk in flour. The fat and flour will create a roux that will thicken the sauce. Cook the roux for a minute until blonde in color.

Next, whisk in the milk and cream. Let it simmer for 5 minutes. It won’t thicken immediately, but you'll notice the consistency change as the liquid comes to a simmer. 

Once the sauce has thickened, you can start whisking in cheese. Add a little at a time, constantly stirring, until it’s all incorporated. Then, mix in the bacon crumbles, cooked pasta, and seasoning.

Transfer the pasta to a large baking dish, and sprinkle the breadcrumbs over the top. Bake in a 350°F oven for 20-25 minutes until bubbly and toasted.