Cook the macaroni according to package directions then drain and set aside.
Add the diced pork belly to a dutch oven or large pot over medium heat then season generously with salt & pepper.
Cook the pork belly, stirring often, until crispy, about 10 minutes then transfer the pork to a paper towel lined plate leaving any fat leftover in the pot.
Melt the butter in the pot then stir in the flour and 1/4 tsp salt until well combined.
Slowly stir in the milk and cook, stirring occasionally, until the milk just begins to boil.
Reduce heat to low and then stir in the cheese until melted and fully incorporated.
Add the cooked pasta and jalapeno and gently stir to combine.
Transfer the mac and cheese to a large serving bowl then sprinkle the crispy pork belly on top.
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