Bring a large pot of salted water to a boil. Add the pasta and cook 1 minute less than al dente instructions on the box. Drain and set aside.

In a large pot, add the butter and melt over medium heat.

Stir in the diced jalapeno and onion. Cook for 2 minutes or until just tender.

Add the garlic and cook 1 minute more.

Whisk in the flour until a slight paste forms. Cook an additional 2 minutes.

Slowly stir in the milk and half and half, being sure to whisk consistently.

Simmer for 2 to 3 minutes, or until slightly thickened. Be sure to mix occasionally.

Remove from the heat and stir in the cream cheese, half of the cheddar and pepper jack. Season with salt, pepper, and hot sauce.

Mix until the cheese has melted and the sauce is creamy.

Stir in the cooked noodles.

Pour half of the noodles into a prepared 9 inch pan. Sprinkle with half of the remaining cheese. Add the remaining noodles and sprinkle the top with remaining cheese.

Bake at 350 degrees for 15 minutes, or until the top cheese has melted and the pasta is heated through.