Preheat the oven to 375 °F with a convection fan.

Combine 2 ounces of water and bacon in a cold cast iron skillet. Turn the heat to medium-high and cook the bacon still browned, about 8-10 minutes. Make sure to stir frequently to break up the pieces of bacon.

14 oz water divided - 8 oz frozen bacon chopped

Using a slotted spoon, remove the bacon from the skillet and transfer to a paper towel-lined plate.

8 oz frozen bacon chopped

Carefully, drain off all but 2 tablespoons of the bacon fat.

Reduce the heat to medium and add the onion and scallion whites. Cook for 3-4 minutes or until the onions are tender.

½ white onion small diced - 2 scallions (greens + whites) finely sliced

Add the garlic and cook for an additional 30 seconds.

2 garlic cloves minced + green germ removed

Add the remaining water, pasta, and enough milk to just cover the pasta. Cover and let cook until al dente, about 10 minutes. Make sure to stir frequently to ensure even cooking.

14 oz water divided - whole milk as needed - 12 oz dried Rigatoni pasta

Once the pasta is al dente, turn the heat to low and add the American cheese slices, mustard, cayenne, and paprika.

12 oz dried Rigatoni pasta - 3 slices American cheese - 1 tsp mustard - ¼ tsp cayenne - ¼ tsp sweet paprika

Once the American cheese has melted, give the pasta a stir. Then, turn off the heat and add the gruyere/cheddar, cream cheese, mozzarella, jalapenos, scallion greens, and reserved bacon. Once again, stir to combine the pasta, then season to taste with salt and pepper. If the sauce is too thick, add more milk as needed to thin it out.

3 slices American cheese - 12 oz dried Rigatoni pasta - 3 oz gruyere/cheddar grated - 2 oz cream cheese - 4 oz low moisture mozzarella cheese cut into small cubes - 2 oz pickled jalapenos - 2 scallions (greens + whites) finely sliced - 8 oz frozen bacon chopped - kosher salt to taste - freshly ground black pepper to taste - whole milk as needed

In a separate bowl, combine the breadcrumbs and parmesan. Toss to combine then top the mac and cheese with the breadcrumb mixture.

¼ cup panko bread crumbs - 1 oz parmesan cheese grated

Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the breadcrumbs are toasted and the sauce is thickened.