Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large pot, bring salted water to a boil and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a saucepan over medium heat, melt 4 tablespoons of butter. Once melted, add the all-purpose flour and whisk continuously for about 2 minutes until it forms a paste.
4. Slowly add the whole milk to the butter and flour mixture, whisking constantly to avoid lumps. Cook for about 5-7 minutes until the sauce thickens.
5. Stir in the shredded cheddar cheese, shredded Monterey Jack cheese, and cream cheese. Continue stirring until the cheeses are completely melted and the sauce is smooth.
6. Add the cooked macaroni to the cheese sauce and mix until the pasta is well coated.
7. In a separate bowl, combine the cooked bacon, diced jalapeños, and chopped green onions. Fold this mixture into the mac and cheese.
8. Transfer the mac and cheese into a greased 9x13-inch baking dish. In a small bowl, mix the remaining 1 cup of shredded cheddar cheese and the panko breadcrumbs. Sprinkle this mixture evenly over the top of the mac and cheese.
9. Drizzle the remaining 2 tablespoons of melted butter over the breadcrumb topping.
10. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
11. Let the loaded mac and cheese cool for 5 minutes before serving. Garnish with additional green onions, if desired.