Cook the pasta in boiling water according to the package instructions.

Whisk the evaporated milk and cornstarch together and add them to a medium pot.

Bring to a simmer until you see it thicken and remove from heat.

Add the cooked pasta and stir to combine. Add in the cheese and stir to combine. Turn heat on low if needed to help melt the cheese, but if the milk and pasta were still warm you probably won’t need to.

Add in the RO*TEL and stir to combine. Allow to cool.

Cut the peppers by cutting a triangle wedge out of one side of the pepper. Use a small spoon to scoop out the insides.

Fill the peppers with as much mac and cheese as you can.

Cut the pieces of bacon in half the long way so you have 20 thin long strips of bacon. Wrap the bacon around the jalapenos, starting opposite from the opening neat the stem. Wrap it so that the bacon passes over the opening 3 times, making sure to tuck the ends of the bacon under the rest of the bacon to help it hold its shape while cooking.

Bake at 350 for about 20 minutes until the bacon is cooked.

Cool for 5 minutes before serving!