INGREDIENTS
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1 16. oz. box pasta (I like to use cavatappi or penne pasta)
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2 Tbls. butter
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2 C. milk
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8 oz. bag shredded sharp cheddar cheese (+ more grated cheese if you want to use some on top of the casserole for a cheesy crust)
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4 oz. Velveeta cheese, cut up into chunks
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1 lb. bacon, diced
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5 jalapeños, veins and seeds removed, sliced