Cook the bacon until crisp, drain it, and refrigerate it while the macaroni cooks.
Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
Butter a 6-quart crockpot and add the pasta, jalapeño, evaporated milk, whole milk, garlic powder and remaining salt.
Cook on low for 45 minutes, then stir in the cheddar and cream cheese by handfuls.
Cook for 45 to 60 minutes more until smooth, then fold in three-fourths of the bacon and scatter the rest over the top.
