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Ingredients 
16 ounces dry cellentani (corkscrew) pasta
16 ounces thick cut bacon, uncooked
3 tablespoons unsalted butter
4-6 large jalapeno peppers, seeds and veins removed (diced)
¼ cup all-purpose flour
2 teaspoon kosher salt + more for pasta water
1 teaspoon cayenne pepper
3 cups milk
8 ounces Wisconsin cream cheese, cut into 8 pieces
1 cup (4 ounces) Wisconsin mild cheddar cheese, shredded
2 cups (8 ounces) Wisconsin Colby-Jack cheese, shredded

Click here for directions

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