Step 1: For candied jalapeños, combine vinegar, sugar and garlic powder in small saucepan over medium heat whisking until sugar dissolves. Allow mixture to boil for 2-3 mins. Add peppers. Submerge all slices while Stirring with wooden spoon. Cook for 3-4 mins. (if overcooked the mixture will get sticky). Remove peppers with slotted spoon and place in a jar or a bowl. Continue to cook liquid for 5 mins or until reduced in half. Pour mixture over jalapeños and set aside,allowing peppers to cool completely.

Step 2: Bring large pot of water to boil. Once the water comes to boil, add a few tablespoons of salt and pasta, cook pasta three minutes less than recommended time on box/bag. Drain the pasta and set aside.

Step 3: Preheat the oven to 350 degrees. Butter the bottom of a casserole or baking dish.

Step 4: Heat frying pan to medium-high heat. Melt 2 Tbsp of butter. Add garlic, cooking about 1 min. or until fragrant. Add Panko breadcrumbs to pan and stir until golden brown.

Step 5: In large pot used to cook the pasta, melt 4 tbsps of butter over medium-high heat. Once melted, whisk in flour and let it bubble for 1-2 mins. Add milk while constantly stirring for 1-2 mins. until the sauce thickens. Once the sauce thickens, remove from heat and add cheeses, cream cheese and 1/4 tsp salt. Stir until cheeses are melted and combined. Add drained, candied jalapeños and four strips of bacon (save remaining for topping). Pour mixture into the skillet and top with the Panko breadcrumb mixture and remaining pieces of bacon.

Step 6: Place uncovered skillet in oven and cook for 20-25 mins.

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