Instructions:
Preheat oven to 350 ° F.

Fill a large pot with water and bring to a boil over high heat; add 1 teaspoon salt and the dry pasta. Return to a boil and cook 6 to 8 minutes, or until al dente. Drain in a colander, return pasta to the pot and stir in 1 tablespoon unsalted butter. Toss in the Vintage White medium cheddar, colby jack, and sharp cheddar cheeses, and set aside.

To make a sauce, add 4 tablespoons butter and garlic to a 2-quart saucepan and heat over medium heat, 1 to 2 minutes, or until butter is melted and garlic is softened. Add flour and stir continuously, using a whisk, to combine. Continue to cook over a medium heat and gradually whisk in the milk and cream. Stir continuously to prevent scorching; cook 6 to 8 minutes, or until starting to thicken. Remove from heat, and stir in 1-1/2 teaspoon salt, black pepper, and gruyere cheese.

Pour sauce over the pasta, add the bacon, jalapeno and shrimp and stir until well combined. Spray a 3-quart baking dish with non-stick cooking spray, and pour the pasta mixture into the dish.

In a food processor, pulse ciabatta cubes several seconds until large bread crumbs form. Toss together with Parmesan cheese, and top pasta with breadcrumb mixture. Bake in pre-heated oven until top is golden, about 30 minutes.

Serving Size: 8+