1-Preheat and Prepare: Begin by preheating your oven to 350°F (175°C) and greasing a baking dish to make cleanup easier.

2-Cook Pasta: Cook 250 grams of elbow macaroni in salted water until it’s slightly less than al dente, then drain and toss it with 1 tablespoon of extra virgin olive oil to keep it from sticking.

3-Sauté Jalapeños: In a pan, melt 2 tablespoons of unsalted butter and sauté the 2 diced jalapeños until they’re softened, which brings out their flavor without overwhelming the dish.

4-Make the Roux: Next, whisk in 2 tablespoons of all-purpose flour and cook until it’s bubbly and golden, about 1-2 minutes, to form a smooth base for your sauce.

5-Add Dairy to Sauce: Gradually pour in 2 cups of whole milk and ½ cup of heavy whipping cream while whisking continuously; this helps avoid lumps and ensures the sauce thickens nicely in 3-4 minutes.

6-Stir in Cheeses and Seasoning: Stir in 115 grams of cream cheese and 1 teaspoon of hot sauce until everything is smooth, then add 2 cups of shredded sharp cheddar and 1 cup of shredded mozzarella, stirring until fully melted for that perfect cheesy blend.

7-Combine and Layer: Combine the cooked pasta with the cheese sauce, and layer half of it in your prepared baking dish. Add some of the cheese and bacon on top, then add the rest of the mixture.

8-Prepare Topping and Bake: For the topping, mix 1 cup of panko breadcrumbs with 3 tablespoons of melted butter, ¼ cup of grated Parmesan cheese, and 1 teaspoon of paprika, then spread it evenly over the dish. Bake for about 30 minutes until it’s golden and bubbly, and finish by sprinkling on the remaining bacon and optional jalapeño slices before serving.