Jalapeno Popper Chicken Macaroni and Cheese

Jalapeno Popper Chicken Macaroni and Cheese 6 pieces crisp bacon, chopped (or one package of pre-cooked bacon pieces) 3 chicken breasts, cooked and diced 2 tbl butter 4 tbl flour 4 cups milk 1 cup ricotta 8 oz each shredded Monterey Jack and Sharp Cheddar cheese 1/3 cup grated Parmesan cheese 4 jalapenos, ribs and seeds removed, diced (plus extra for garnishing) 1/2 tsp salt 1/4 tsp pepper 1/2 tsp onion powder 1/2 tsp garlic powder 1 lb rigatoni Preheat oven to 375 degrees and spray 13 x 9 casserole pan with non-stick spray Bring large pot of water to boil and add in pasta. Cook for half of the recommended time, remove and drain. In a large skillet, melt butter over medium high heat. Add in flour once butter has melted and whisk to combine. Pour in milk and add in spices and salt and pepper. Whisk often and bring mixture to a boil. Once boiling, whisk in Parmesan cheese and half of the shredded cheese and continue whisking until melted. Add in ricotta, chicken, bacon, pasta and jalapenos and stir until mixed evenly Transfer to a 13x9 pan. top with remaining shredded cheese and bake for 25 minutes. Garnish with extra jalapenos and serve while hot