Fill a large pot with water and salt, then boil the macaroni until soft but still a little firm.

Pour the pasta into a strainer and drain the water, then keep it aside.

Place a pot on medium heat and melt the butter slowly until fully smooth.

Add the flour and whisk it with the butter until it becomes a thick paste.

Slowly add milk while whisking to keep the sauce smooth without lumps.

Add paprika, chili powder, cumin, and garlic powder, then whisk to mix everything well.

Add the cheddar cheese and whisk until it melts into a creamy, smooth sauce.

Add pepper jack cheese and mix until it melts and makes the sauce spicy and rich.

Add salt and pepper and keep stirring until the sauce becomes thick and creamy.

Pour the cooked pasta into the sauce and gently mix until each piece is covered.

Stir the pasta for a minute so it absorbs some of the spicy cheesy flavor.

Add diced jalapeños if you want extra heat and mix them into the dish.

Add a little hot sauce if you like a stronger spicy taste.

Taste the mac and cheese and adjust the salt or spice if needed.

Move the mac and cheese to a baking dish if you want a crispy top layer.

Sprinkle extra cheese on top to make a golden crust while baking.

Bake at 350°F until the top looks golden, bubbly, and slightly crispy.

Take the dish out carefully and let it cool a bit before serving.

Scoop the warm mac and cheese into bowls and enjoy the creamy, spicy taste.

Put leftovers in a sealed container and store them in the fridge to keep them fresh.