Jalapeno Popper Buffalo Chicken Macaroni and Cheese

In a large skillet, cook bacon over medium heat until crispy. Remove bacon from pan, drain on paper towels and crumble it. Pour off excess bacon drippings, keeping 2 tablespoons in the pan. Reserve the rest for another use.

Place skillet back on heat and saute onion and jalapenos until soft, about 6 minutes over medium heat. Set aside.

Bring a large pot of water to boil. Salt water generously and cook pasta 2 minutes short of package directions. You want the macaroni to be very al dente, but not still crunchy. Drain and set aside.

Preheat oven to 350 degrees F.

Make the sauce: In the same pot, melt butter over medium heat. Whisk in flour and cook 1-2 minutes. Whisk in milk, cream, salt, pepper and nutmeg. Increase heat to medium high and continue mixing until sauce thickens. Remove from heat. Stir in hot sauce and cream cheese until melted smoothly into sauce. Pour cooked pasta and sauteed onions and jalapenos into the sauce. Stir to coat. Stir in cheddar, mozzarella, provolone, 1/3 cup blue cheese and chicken. Pour into a buttered baking dish {9×9, 9×13, or somewhere in between should be good} and spread out evenly.

Top with the remaining 1/3 cup blue cheese, corn flakes and crumbled bacon. Bake 20-30 minutes until top of macaroni has browned. Remove from oven, top with parsley and serve hot.