Preheat the oven to 325°F and line a baking sheet with parchment paper. Place the jalapeño slices into a medium bowl and toss with 1 teaspoon of olive oil to coat. Arrange the slices on the baking sheet in an even layer. Place the baking sheet into the oven and bake for 15 minutes, until the peppers are softened and browned in spots.

While the peppers bake, bring a large pot of water to a boil. Add the pasta and cook according to the package directions, then drain the pasta into a colander. Return the pasta to the pot and toss it with a bit of olive oil to avoid sticking.

While the pasta boils, make the cheese sauce. Place the cauliflower and carrots into a medium pot and cover with water. Place over high heat and bring to a boil. Allow to cook until very tender, about 10 minutes. Drain the veggies and place them into a food processor bowl with the rest of the cheese sauce ingredients. Blend until smooth, taste test, and adjust seasonings to taste. Add in a few of the baked jalepeño slices if you'd like some more heat (I used 4).

Pour the sauce over the pasta and stir to coat.

Optional: Transfer the macaroni to a baking dish or oven safe skillet and sprinkle the top with coconut bacon and panko breadcrumbs. Arrange the jalapeño peppers on top, then place everything under the broiler for a few minutes to toast the panko.

Otherwise, just divide onto plates or into bowls and top each with panko, coconut bacon, and jalapeño slices.

Sprinkle with scallions and drizzle with some extra hot sauce if you'd like. Serve.