Creamy Stovetop Jalapeno-Bacon Mac n Cheese

Creamy Stovetop Jalapeno-Bacon Mac n Cheese 12 oz. Dry pasta (shells, elbows, rotini, etc.) 1 1/2 cups milk 2 tablespoons all-purpose flour 2 cups (8 oz.) shredded cheddar, Monterey jack or Colby (or a mix) 1 jalapeno, minced 1/2 teaspoon salt 1/4 teaspoon dry mustard 1/4 teaspoon cayenne pepper 4-5 slices bacon, cooked til crisp and crumbled Bring a large pot of salted water to boil. Cook pasta according to package instructions until al dente, about 7-8 minutes. Drain and set aside. Set the same pot to medium heat; add milk and flour. Whisk until milk thickens slightly. Remove from heat and add cheese, jalapeno, salt, dry mustard and cayenne. Stir until cheese has melted and sauce is creamy. Taste and adjust the seasonings as desired. Add pasta and stir to coat evenly. Stir in crumbled bacon. Serve warm.