Jalapeno Popper Mac & Cheese

Ingredients:

• 1 (12-ounce) package Della Terra campanelle pasta
• 1 pound thick-cut bacon, cooked and crumbled
• 8 tablespoons Hiland Butter
• ½ cup Shawnee Mills All-Purpose Flour
• 1 cup Hiland whole milk
• 1 cup Hiland half and half
• 1 (8-ounce) package cream cheese, cut into cubes
• 2 cups shredded Gruyere cheese
• 1 cup shredded Lovera’s Caciocavera cheese
• 2 cups shredded cheddar cheese
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground black pepper
• ¼ cup Ace in the Bowl salsa
• 2 jalapenos, sliced
• ½ cup Panko breadcrumbs

Directions:

1. Cook pasta according to package directions. As pasta is cooking, cook bacon until crisp, and then crumble.
2. Melt butter over medium heat in a large saucepan. Add flour, stirring for about 2 minutes or until light brown. Gradually add milk and half and half, stirring constantly. Bring to a boil until thickened and smooth. 
3. Remove from heat, and add cream cheese, Gruyere, cheddar and salt and pepper. Stir until cheese is completely melted.
4. In a large bowl, combine pasta with cheese sauce. Fold in crumbled bacon and salsa. Pour into a buttered 9-by-13-inch baking dish. Top with sliced jalapenos, and sprinkle with breadcrumbs. 
5. Bake in a preheated 400-degree oven for 30 to 40 minutes, or until top is bubbly and golden brown.