Heat oven to 375 degrees Fahrenheit.
Fry bacon until almost crisp; transfer to a paper towel to drain off fat.
Boil macaroni according to packet directions for al dente pasta (soft but still firm to the bite); drain and set aside.
In a large saucepan, melt 4 tablespoons butter then whisk in flour.
Gradually pour milk and then cream into butter. Bring almost to a boil, then reduce heat. Stir in cheese, a handful at a time (do NOT let boil). Remove from heat when all cheese has melted. Add macaroni to cheese mixture along with bacon; stir well to coat macaroni. Transfer to a 1-1/2 quart baking dish and bake for 30 minutes.
Melt remaining 1 tablespoon butter in a small skillet and add oil. When hot, add sliced jalapenos and cook on low for 20 minutes until candied. After 10 minutes and before the macaroni and cheese is to be removed from oven, scatter with buttered breadcrumbs, orange zest, candied jalapenos and scallions.
*to butter breadcrumbs, heat butter in a small skillet then add breadcrumbs and sate until lightly golden (stirring occasionally).