16 oz heavy whipping cream
1/2 stick of butter
5 strips precooked bacon
1 lb elbow macaroni pasta
6 to 8 pickled jalapenos; chopped
Boil pasta as directed on the package. Drain. In a small sauce pan, add butter and let melt in medium heat. Pour in heavy cream and bring to a low boil. Boil until it thickens and coats the back of a spoon. Add in pepper jack cheese and stir well until melted. Pour over drained pasta and toss well. Top with bacon and jalapenos.