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1
Preheat oven to 375 degrees. In a 12 inch skillet over medium-high heat cook the bacon until crisp and it renders its fat. Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate. Pour the bacon grease into a heat safe bowl or cup.
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2
Return 2 tablespoons of the bacon drippings back to the skillet. Add the ground beef and cook, breaking up the meat, until no longer pink. Remove the meat to a colander to drain.
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3
Add 4 tablespoons of bacon grease and 4 tablespoons of butter to the skillet (if you run out of bacon drippings substitute butter.) Add the onion and cook until translucent.
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4
Toss the garlic, paprika, and jalapenos to the skillet. Return the cooked ground beef to the pan. Add the flour and stir until onion and meat is coated and reduce the heat to low. Pour in the milk slowly, whisking continuously, until it is mixed in well. Let the mixture come to a simmer.
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5
Once the liquid comes to a simmer, turn off the heat, and add 4 cups of cheese a handful at a time (be sure to save the remaining cup of cheese for the top.) Be sure to make sure each handful is melted in before adding another handful. Salt and pepper to taste.
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6
Stir the cooked macaroni into the cheese sauce until combined then pour into a 9x13 casserole dish.
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7
For the topping combine the panko bread crumbs, crisped bacon, dried parsley, 2 tablespoons reserve bacon fat or 2 tablespoons melted butter, 1 teaspoon salt, 1/2 teaspoon pepper. Toss together until combined well.
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8
Smooth the top of the cheese and macaroni mixture, sprinkle with the remaining 1 cup of cheese, and then evenly sprinkle the top with the bread crumb and bacon mixture. Place in the oven and cook for 35 minutes, until the top is browned and the mixture is bubbling.
