1. Boil water in a pot.
2. Once it starts to boil add salt and a splash of olive and then pasta.
3. Cook until al dente.
4. Drain and sprinkle with some olive oil and mix.
5. Do this while you’re making your sauce.
6. But first, fry the bacon in 1 tsp olive oil and cook until done, not crisp.
7. Place the jalapeno peppers on a plate lined with a paper towel and blot off excess pickle juices.
8. Remove bacon and add to plate with peppers.
9. Add onion to bacon fat and fry until tender.
10. Then return bacon and pepper to onions and fry for a few more seconds to mix.
11. Turn off the heat.

Sauce:

1. Melt butter, add the garlic then the flour.
2. As soon as the roux is smooth and golden add the cream cheese and stir until melted.
3. Add the fresh cream, parmesan cheese, and all seasoning.
4. Bring to a nice thick consistency.
5. Add 1½ cups warm milk, and slowly add the cheddar cheese, whisking on low heat till melted.
6. If too thick add more milk.
7. Add ½ the pasta and half the bacon/onion/jalapeno mix and mix well.
8. Again adding more milk if too thick.
9. Add the remaining pasta and bacon mixture and once all combined pour into a greased casserole dish.
10. Sprinkle mozzarella cheese over and then some paprika.
11. Bake in a preheated oven at 160 °C for about 30-40 minutes.
12. You can then brown the top if you want to, I just like it bubbly and creamy.