Instructions:
Preheat oven to 350° F. Lightly butter a 9 x 13 inch shallow baking dish

To make topping, in a small bowl combine breadcrumbs, 2 tablespoons melted butter, Parmesan and parsley.  Set aside.

In a large pot, bring 5 quarts of water to a boil.  Add 1tablespoon salt and pasta. Cook according to package directions, stirring occasionally.  Pasta is done when it is slightly chewy to the bite or al dente.  Drain pasta in a colander and transfer to a large bowl.  Set aside.

Prepare sauce while pasta is cooking.  In a large saucepan, over medium heat, melt 4 tablespoons butter.  Whisk in onion and cook until softened, 3-5 minutes. Whisk in garlic and jalapeno and cook one minute.  Add flour and cook 3 minutes, whisking constantly.  Gradually add milk and cream and whisk constantly until mixture comes just to a boil.  Reduce heat and simmer, stirring often, until sauce slightly  thickens, 4-5 minutes. Add cheddars, colby jack and Swiss cheeses.  Stir until cheese is thoroughly melted.

Over low heat, stir in salt, pepper, Tabasco, bacon and shrimp.  Cook just until shrimp is pink, about 2 minutes. Add sauce to pasta and fold to combine. Pour hot mixture into prepared baking dish. Immediately top with crumb mixture and broil, 4-5 inches from heat, until golden brown. Let sit 5 minutes before serving.

Serves 8-10

To make fresh breadcrumbs: 
Tear rolls or bread into large pieces and place in a food processor.  Pulse until crumbs have reached the desired texture.  Two slices of sandwich bread or 1 medium sized roll makes about 1 cup of coarse crumbs. When measuring soft breadcrumbs, pile loosely in the measuring cup.

Prep: 35 min.
Broil: 5 minutes