2 cups heavy cream
1/2 cup asiago cheese, grated
1/2 cup Monterey Jack cheese, shredded
4 cups elbow macaroni, cooked and drained
1/4 cup fresh jalapeno peppers, seeded and diced
4 slices bacon, cooked crisp and crumbled
Freshly ground black pepper
2 cups sharp cheddar cheese, shredded
1 1/2 cup dried bread crumbs (optional)
Preheat the oven on the broil setting. Heat a large pot to medium and add the heavy cream. When the cream begins to bubble around the edges, add the grated asiago and shredded Monterey Jack cheeses, stirring constantly until they are completely melted. Fold the cooked macaroni into the creamy cheese mixture and combine until thoroughly incorporated. Add the diced jalapenos and crispy bacon crumbles.
At this point, the cheese mixture should be nicely blended and melted to the point of being stringy. In fact, when you pull out your mixing spoon, the cheese should have the consistency of glue. If the mixture appears too dry, add more heavy cream, 2 tablespoons at a time. Season with salt and pepper.
Pour the mixture into a large baking dish and distribute evenly. Top with shredded cheddar (and bread crumbs if desired).
Place the baking dish under the broiler. Watch it closely. The casserole is done with the shredded cheese on top begins to bubble and the top layer of macaroni starts to brown around the edges.