Cook pasta according to package directions. Strain and rinse with cold water, set aside.
Cook bacon until crispy. Crumble and set aside.
Preheat oven to 350 degrees F. If you don't have an oven safe pot, lightly grease a 9x13 baking dish. Set aside.
In a large sauce pan or pot, melt 4 tablespoons butter medium-high heat.
Gradually whisk in flour and cook for 2 minutes, making sure to stir occasionally.
Reduce the heat to low and slowly whisk in the milk, cornstarch, evaporated milk, Dijon mustard, and remaining spices.
Once everything is combined increase heat to medium-high and bring to a boil, whisking constantly.
Once brought to a boil, reduce heat to medium and let it simmer 4-5 minutes or until thickened.
Remove from heat and stir in sharp cheddar cheese until melted.
Add pasta and stir to combine, making sure all of the noodles are evenly coated.
If you are not using an oven safe pot, transfer pasta into prepared baking dish.
Sprinkle jalapenos evenly in one layer over the mac & cheese. Repeat with the bacon.
Top the bacon with the provolone cheese making sure that all of the noodles and bacon are covered.
Then top with bread crumbs.
Drizzle melted butter over bread crumbs and place in the oven and bake for 25-30 minutes.
Once baked, if the bread crumbs are not a light golden brown, turn the oven to low broil and broil for a few minutes until bread crumbs are golden.
Remove from oven, let it sit for 8-10 minutes. Then serve immediately. Enjoy!