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1
In a large skillet, cook bacon over medium heat until crispy.
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2
Remove bacon from pan, drain on paper towels and crumble it.
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3
Pour off excess bacon drippings, keeping 2 tablespoons in the pan.
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4
Reserve the rest for another use.
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5
Place skillet back on heat and saute onion and jalapenos until soft, about 6 minutes over medium heat.
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6
Set aside.
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7
Bring a large pot of water to boil.
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8
Salt water generously and cook pasta 2 minutes short of package directions.
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9
You want the macaroni to be very al dente, but not still crunchy.
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10
Drain and set aside.
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11
Preheat oven to 350 degrees F.
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12
Make the sauce: In the same pot, melt butter over medium heat.
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13
Whisk in flour and cook 1-2 minutes.
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14
Whisk in milk, cream, salt, pepper and nutmeg.
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15
Increase heat to medium high and continue mixing until sauce thickens.
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16
Remove from heat.
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17
Stir in hot sauce and cream cheese until melted smoothly into sauce.
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18
Pour cooked pasta and sauteed onions and jalapenos into the sauce.
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19
Stir to coat.
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20
Stir in cheddar, mozzarella, provolone, 1/3 cup blue cheese and chicken.
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21
Pour into a buttered baking dish {9x9, 9x13, or somewhere in between should be good} and spread out evenly.
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22
Top with the remaining 1/3 cup blue cheese, corn flakes and crumbled bacon.
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23
Bake 20-30 minutes until top of macaroni has browned.
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24
Remove from oven, top with parsley and serve hot.
