1-First: bring a large pot of salted water to a boil and cook 16 oz elbow macaroni according to package instructions until al dente. Drain and set aside to avoid overcooking.

2-In a saucepan over medium heat, melt 6 tablespoons unsalted butter and add the diced jalapeños; sauté until slightly softened.

3-Next, lower the heat and stir in 1/3 cup all-purpose flour to create a roux, then gradually whisk in 3 cups whole milk and 1 cup heavy whipping cream for a smooth sauce. This step is crucial for that creamy texture in your jalapeno popper mac and cheese.

4-Continue by incorporating 6 oz cubed cream cheese, 2 teaspoons hot sauce, 4 cups shredded sharp cheddar, and 1 1/2 cups shredded mozzarella until the mixture thickens and becomes creamy. Mix the cooked pasta into this sauce, then layer it with additional cheese and 12 oz crumbled bacon in a baking dish.

5-For the final touch, top with a mixture of 1 1/2 cups panko crumbs, 4 tablespoons melted butter, 1/2 cup shredded Parmesan, and 1/4 teaspoon paprika. Bake at 350°F for about 30 minutes until bubbly and golden. Sprinkle extra bacon and jalapeño slices on top before serving for added flair.