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1.
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Preheat oven to 350 degrees F.
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2.
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Fry bacon until crisp but not burned.
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Set aside and crumble when cooled.
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3.
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Saute diced jalapeno peppers in the leftover bacon grease.
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You can also clean out the grease and saute in an oil of your choice.
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I simply prefer the added bacony goodness!
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Set aside sauteed jalapenos.
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4.
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Boil water for pasta and cook according to package directions.
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5.
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While pasta is cooking, make the sauce.
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In a medium saucepan on medium heat, melt the butter.
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Add flour and whisk together to form a roux.
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(Mixture should resemble wet sand and smell slightly nutty.)
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6.
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Add milk and cream, stirring constantly to incorporate.
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7.
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Add cheeses.
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I like to use a combination of smoked gruyere, sharp cheddar, and mozzarella, but you can adjust the cheeses and proportions to your taste.
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8.
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Add a pinch of nutmeg, and salt to taste.
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Continue stirring until the cheeses have all melted and the sauce mixture has thickened...about 5 to 8 minutes.
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9.
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Add sauteed jalapenos and crumbled bacon to the sauce, stirring to combine fully.
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10.
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Spread half of the cooked pasta evenly across the bottom of a greased 9x13 baking dish.
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Pour half of the sauce over the pasta.
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Then spread the other half of the pasta across, and pour on the last half of the cheese sauce.
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(If you want, you can then sprinkle additional shredded cheese over the top of everything.
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This isnt a necessary step, but it adds that nice cheese overload factor.)
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11.
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Bake for 20 to 25 minutes.
