o rounds, and remaining bacon.Broil for 3-5 minutes, watching closely, until the topping is deep golden brown. Let rest for 3-4 minutes before serving. Bring a large pot of heavily salted water to a boil. Cook the cavatappi until 1-2 minutes shy of al dente. Drain and set aside — do not rinse.
In a large oven-safe skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of bacon fat in the pan.
Add the diced jalapeños to the bacon fat over medium heat. Cook for 2-3 minutes, stirring occasionally, until softened.
Sprinkle the flour over the jalapeños and stir constantly for 1 minute until the raw flour smell disappears.
Add the whole milk in small pours, whisking continuously after each addition. Then add the heavy cream the same way. Bring to a gentle simmer and cook for 3-4 minutes, whisking frequently, until thickened.
Reduce heat to low. Stir in the mustard powder, garlic powder, and smoked paprika. Add the smoked cheddar, Gruyère, and sharp cheddar one handful at a time, stirring until fully melted after each addition. Season with salt and black pepper.
Preheat y
