Next, add the milk and heavy cream and stir vigorously while adding to avoid lumps.
Next, stir in the cream cheese, salt, pepper, and pinch of ground mustard or nutmeg (optional).
When the cream cheese has completely melted, remove the pan from heat and add 2 cups of shredded Pepper Jack cheese and the bacon pieces. (Reserve a small amount of bacon to sprinkle on top of the casserole.) Stir until cheese is melted.
Next, add the cheese mixture to the cooked elbow macaroni. Stir until combined and pour into a greased 9x13 baking dish.
Top with remaining shredded Pepper Jack cheese, bacon pieces, and sliced green onion if desired.
Bake at 350 degrees for 20-25 minutes or until heated through and the cheese on top is browning.
Recipe by Real Life Dinner at https://reallifedinner.com/loaded-pepper-jack-mac-and-cheese/