This can either be 2 servings as a main dish, but it is also great as 4 side servings with roasted chicken.

5 pieces thick cut bacon 1 yellow onion, finely chopped 1 clove garlic, finely chopped 1 Jalapeno, finely chopped 2 cups Cavatappi Pasta 8 oz. milk 2 cups Cheddar, shredded 1 T. butter 1 T. flour

Place bacon in an oven proof dish over medium low heat. Cook until browned and crisp, 6 - 8 minutes per side. Transfer to paper towels. Discard bacon grease. Chop all veggies and start water boiling for pasta. Cook pasta 9 minutes. Reserve 1/2 cup pasta water and drain. Melt butter in pan used for bacon, scraping up browned bits. Add onion and season with salt and pepper. Cook until softened, about 5 minutes. Add garlic and half jalapeno and cook for 30 seconds. Add flour and cook, stirring, until browned, about 1 minute. Slowly stir in milk, a splash at a time, until fully mixed. Boil for 1 minute. Remove from heat. Roughly chop bacon and stir into sauce with 1 cup of cheese. Stir in splashes of drained pasta water until sauce is desired creaminess. Heat oven on High Broil. Sprinkle pan evenly with remaining cheese and as much remaining jalapeno as desired. Broil for 2-3 minutes.