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1
In a large bowl, combine grated cheeses and set aside.
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2
In a medium saucepan, melt 6 tbsp butter over low heat.
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3
Add the flour and stir to combine.
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4
Cook, stirring constantly, for 3 minutes.
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5
Increase the heat to medium and whisk in the milk very slowly to avoid lumps.
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6
Cook until thickened, 4-5 minutes, stirring frequently.
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7
Remove from heat, then season with salt, pepper, minced garlic, jalapeno juice and chopped jalapenos.
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8
Stir in about 1/3 of the grated cheeses until cheese has melted and sauce is smooth.
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9
Cover and set aside.
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10
Cook pasta until very al dente.
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11
Drain the water and return to the pot.
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12
Add the cheese sauce and stir until well combined, then set aside.
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13
Place 1/2 of the pasta in a 9 X 13 baking dish.
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14
Top with the cream cheese cubes.
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15
Top with 1/2 of the remaining grated cheeses.
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16
Pour the remaining pasta over cheese layer and top with the last of the cheese.
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17
Melt the remaining butter in a large skillet over medium low heat.
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18
Add the panko bread crumbs and stir to evenly cover the bottom of the skillet.
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19
Let cook until the bread crumbs have absorbed all of the butter and are lightly toasted, 4-6 minutes, stirring frequently.
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20
Remove from heat and stir in the crumbled bacon.
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21
Sprinkle topping evenly over the top of the macaroni and cheese.
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22
Bake at 350 degrees, for 40-45 minutes, or until the macaroni and cheese is bubbly and hot and the top is golden brown.
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23
If the top browns too quickly, tent the baking dish with foil.
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24
Remove from the oven and allow to sit for 5 minutes before serving.
