In a medium saucepan combine heavy cream, milk, and cooper cheese. Heat on medium-low whisking regularly until thoroughly melted. Do not boil. Preheat a cast iron skillet and add your bacon, cooking until crisp, drain on a paper towel and reserve the excess fat.  Preheat the cast iron pan to medium high with 2 1/2 tbsp reserved bacon fat. Deseed and finely dice your jalapeño pepper and add them to the cast iron pan and sauté for 3-4 minutes. (Be sure to season the peppers with salt)  Follow provided instructions on the pasta box. This is not a baked macaroni and cheese so you do not want to undercook your pasta. We would suggest cooking one minute past the recommended al dente time. Drain pasta and add back into the stock pot with the softened butter; pour cheese mixture over pasta and stir gently with a rubber spatula over low heat. Gently fold in 3/4ths of the bacon and 3/4 of the jalapeños. Add salt to taste. While gently stirring increase the heat to medium for one minute to ensure it is thoroughly warmed. Add the Mac and Cheese to your serving dish and garnish with bacon crumbles, jalapeños, and freshly chopped chives. Enjoy!