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Cook macaroni according to package instructions. Drain and toss with canola oil to prevent sticking. Set aside.
Preheat oven to 350°F. Line a baking sheet with parchment paper; set aside.
Combine flour, brown sugar and salt in the bowl of an electric mixer fitted with a paddle attachment on low speed until combined.
Add melted butter and strawberry and mix on medium speed until crumbly.
Place on reserved sheet pan and bake for 6-8 minutes, until crumble begins to brown. Set aside.
Heat strawberry jelly in a medium saucepan over low heat for 5 minutes, until jelly is easily poured. Keep warm until ready to serve.
Melt butter in a large saucepan over medium heat. Add flour and whisk for 2 minutes. Add heavy cream and stir constantly until heavy cream is 175°F.
Remove from heat and stir in peanut butter. Season with salt, to taste. Keep warm until ready to serve.
Stir reserved macaroni into peanut butter sauce. Evenly divide among 4-6 plates and top with strawberry crumble and strawberry sauce. Sprinkle strawberry-flavored popping candies on top.