In a large cast iron skillet, heated on a grill over low heat, cook the pancetta until the fat has started to render.
Add the onion and cook, stirring, until soft, about 5 minutes.
The pancetta should be nice and crispy but not burnt.
Stir in the jalapeno and garlic and cook for 30 seconds.
Add the flour and stir to coat. Add the butter.
Whisk in the beer a little at a time, to form the roux. Season with salt and pepper.
Melt in the cheddar cheese and 3 ounces of the Dubliner.
Stir until melted and creamy.
Fold in the cooked noodles.
Press the cubes of Velveeta into the mac and cheese randomly.
Toss the panko, paprika and remaining 3 ounces of cheese in a bowl to combine.
Sprinkle over the top of the pan.
Cover with foil and cook for 25 minutes, directly over low heat, until bubbly with grill lid closed if using.
Remove foil and cook another 5 to 10 minutes to brown.
Allow to cool for 5 minutes before serving.