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1
Preheat the oven to 350.
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2
Butter 4 small souffle dishes or a shallow 1 1/2-quart gratin dish.
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3
To make the macaroni and cheese, heat the olive oil in a medium skillet over moderate heat.
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4
Add the bacon and cook until crisp and browned, 5 to 8 minutes.
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5
Using a slotted spoon, transfer the bacon to a paper towellined plate.
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6
Set aside.
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7
Add the jalapeno to the skillet and cook until softened, 2 to 3 minutes.
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8
Add the flour and cook, stirring until smooth, about 1 minute.
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9
Add the milk and cook over moderately low heat, stirring occasionally, until thickened, about 10 minutes.
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10
Add all but 1/2 cup of the cheese and stir until melted and smooth.
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11
Season with salt and pepper, and keep the sauce warm over very low heat.
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12
Meanwhile, in a medium saucepan of boiling well-salted water, cook the pasta until al dente.
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13
Drain well and add to the cheese sauce, stirring well to coat.
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14
Divide the macaroni and cheese between the souffle dishes or pour into the gratin dish, then top with the remaining cheese.
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15
Sprinkle the reserved bacon over the macaroni and cheese.
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16
Bake until golden and bubbling, 15 to 20 minutes.
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17
While the macaroni and cheese bakes, make the salsa: Stir together the tomato, jalapeno, onion and cilantro in a small bowl and season with salt.
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18
Top each portion of macaroni and cheese with some of the salsa, and serve.
