In a large pot of boiling Salted Water, cook the Macaroni until al dente, drain, and season with Kosher Salt to taste.
2 1/2 cups Heavy Cream 2 Cups Shredded Monterey Jack Cheese 2 cups Shredded Pepper Jack Cheese 1/2 teaspoon Garlic Salt 1 small can Pickled Jalapenos; minced with 1 teaspoon reserved liquid
In a deep skillet, heat the Heavy Cream and add the Monterey Jack and Pepper Jack Cheese. Season with Garlic Salt, and add the Pickled Jalapenos and the reserved liquid.
Once everything is melted, add the Macaroni and toss to coat.
8 slices Jalapeno Jack Cheese; in 2-inch square slices 8 slices Bacon; cooked and crumbled Dried Parsley; to sprinkle
Line a muffin pan with cupcake liners, and spoon the Macaroni mixture into each of the liners. Place the slices of Jalapeno Jack Cheese over each of the "cupcakes" and sprinkle with crumbled Bacon and Dried Parsley.
Bake for 5 to 8 minutes, until the Jalapeno Jack Cheese has melted slightly to resemble frosting. Serve warm.