In a small pan heat 1 tbsp olive oil over MED heat. Add the panko crumbs and guajillo rub and stir continuously until it starts to brown.
Cook pasta until a few minutes shy of al dente. Drain and toss with olive oil to prevent sticking.
Melt butter over MED heat and add jalapenos and onions, cook for 3 minutes. Add garlic and cook 1 more minute, stirring often.
Add in flour and stir for 1 minute. Pour in heavy cream and milk and whisk until clumps are gone.
Add in cream cheese, mozzarella, gruyere & cheddar (setting a little bit aside for the topping). Stir until melted then add Dandy Gold Sauce, salt, pepper, paprika and cumin and stir.
In large bowl mix together the pasta, cheese sauce and most of the bacon. Top with remaining mozzarella, gruyere, cheddar and bacon.
Sprinkle the toasted Guajillo panko crumbs evenly and smoke at 225F for 1-2 hours.