In a medium skillet, set over medium heat, add the olive oil. When warm, add the shallot, jalapeño and garlic cloves. Add a pinch of salt. Cook until softened about 2 to 3 minutes.

Add the butter and cook until melted. Add the flour and cook for about 1 minutes. Next pour in 2 cups of the milk and bring to a gentle simmer and cook until thickened, about 3 minutes. Next, add the remaining 1 cup of milk.

Add the salt and a few turns of freshly ground pepper. Mix in the cheeses and mix until melty.

Add the cooked pasta and mix until completely combined. Add the Crispy Jalapeños on top and divide amongst plates.