Name: Crabby Jalapeno-Popper Mac
Ingredients: 8 slices meaty bacon (optional) 4 tbsp. butter 1 large shallot, finely chopped 3 cloves garlic, finely chopped Salt and pepper 3 tbsp. flour ¼ cup dry sherry or white wine 3 cups whole milk 2 jalapeño chiles, seeded and finely chopped 1 Fresno chile, seeded and finely chopped 3 oz. (6 tbsp.) cream cheese (I like Philadelphia), cut into pieces 1 lb. cavatappi (corkscrew pasta with lines) or macaroni with lines 2 cups shredded white sharp cheddar 2 cups shredded pepper Jack or Monterey Jack 1 lb. lump crabmeat or 1 lb. king crab meat (pulled from 2 lb. of legs), picked over for shells and cartilage Topping 1 cup grated Parmigiano-Reggiano 1 cup panko breadcrumbs 3 tbsp. butter, melted 1 tbsp. Old Bay Seasoning ¼ cup finely chopped fresh chives ¼ cup chopped fresh flat-leaf parsley or cilantro leaves Pickled mild or hot jalapeño slices

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