Place a sauce pan over medium heat and add a small amount of oil. Add the onion and saute until translucent. Add the jalapeno and continue cooking for a minute or two. Add the garlic and saute until fragrant. Add the mushrooms and cook until soft, 7-10 minutes.

Pour the cream into the pan and bring to a simmer. Heat until it reaches 170℉, then reduce heat to low. Begin whisking in the cheese, one handful at a time. Whisk constantly until all the cheese is added and melted. Remove from the heat and stir in the Worcestershire sauce and hot sauce until thoroughly incorporated.

In a separate saucepan, over high heat, bring 3 cups of well-salted water to a boil. Add the pasta, return to a boil, and cook for 7 minutes or until al dente. Stir occasionally.

Strain the noodles, add the cheese sauce, and mix to combine. Season with salt and pepper to taste and serve hot. Enjoy!