Cook the macaroni according to package directions, drain and set aside.
While the macaroni cooks add the pork belly to a dutch oven over medium heat, season generously with salt & pepper and cook until crispy, about 10 minutes. Transfer the pork to a paper towel lined plate. Discard all but 2 TBSP of the fat in the dutch oven.
Melt the butter with the pork fat in the dutch oven over medium heat. Stir in the flour, salt, and pepper until combined, about 30 seconds.
Turn heat to medium-high and slowly stir in the milk and keep stirring until mixture comes to a boil.
Reduce heat to low and simmer stirring occasionally until thickened, about 3 minutes.
Take off the heat, stir in the cheese until melted and fully incorporated.
Add the pasta and jalapeno and stir to combine.
Transfer the mac and cheese to a large serving bowl and sprinkle the crispy pork belly on top.
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