How to make it

1. Heat oven to 190 degrees C. Then slice the Jalapeños for the topping, and dice up the remaining pepper for inside the cheese. Cook the bacon on the stove top until crispy, remove and let drain on a paper towel. 
2. Simultaneously cook the pasta in salted water until just shy of al dente, drain and set aside. In the same pot over low/medium heat, add the butter and let that melt down and then add the rest of the Jalapeño peppers. Let them cook down for a few minutes until they begin to soften, then add in 1 Tbsp. Lee Kum Kee Sriracha Chili Sauce.
3. Add the flour in with the butter and chili mixture and let that thicken, forming your roux. Slowly add the milk into the mixture, whisking to work out any lumps. Cook for about 5-7 minutes until roux is nice and thick. Add in the shredded cheese to the roux and continue stirring. Keep stirring until all the cheese is melted. Season the cheese with salt and pepper. 
4. Next, add the chopped bacon and save some for garnish as well. Add the cooked pasta to the cheese sauce and mix together well. 
5. Pour out the cheesy pasta into a greased baking dish and then sprinkle the breadcrumbs evenly over the top. Place in the oven to cook for 20-25 minutes until the top is golden brown and crispy.
6. Take out of the oven and garnish with more bacon, sliced Jalapeño, ½ Tbsp. of Lee Kum Kee Sriracha Chili Sauce.