In a saucepan melt butter. Add cream cheese and mix until blended. Add heavy cream and whisk. Add jalapeno juice and whisk. Mix in cheddar, stirring until cheddar is completely melted. Mix in sliced jalapenos. Add salt and Tony Chachere's seasoning.
Continue whisking until all ingredients are completely incorporated. Spray a 9 x 13 inch pan with non-stick spray. Layer bottom of a 13 x 9-inch pan with cooked macaroni. Cover with cheddar mixture. Add another layer of pasta and cheddar mixture. Dust top with breadcrumbs. Bake for 30 minutes at 350 degrees.
Variations on this recipe!
Add some cooked linked sausage and turn this into a meal.
This macaroni and cheese is great when you use Pepper Jack cheese.
This dish is really best eaten in one sitting, you can reheat it, but it gets a little dry the second time around.