Many years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! —Teresa Gustafson, Elkton, Maryland
Jalapeno Mac and Cheese
Many years ago after I had had knee surgery, a friend brought me a big casserole of mac and cheese along with the recipe. I have fiddled with the recipe over the years, most recently adding jalapenos at the request of my son. What an awesome spicy twist! —Teresa Gustafson, Elkton, Maryland
Servings 15 Servings
Ingredients
- 1 package 16 ounces uncooked elbow macaroni
- 6 tablespoons butter divided
- 4 jalapeno peppers seeded and finely chopped
- 3 cups shredded cheddar cheese
- 2 cups shredded Colby-Monterey Jack cheese
- 2 cups whole milk
- 1 can 10-3/4 ounces condensed cream of onion soup, undiluted
- 1 can 10-3/4 ounces condensed cheddar cheese soup, undiluted
- 1/2 cup mayonnaise
- 1/4 teaspoon pepper
- 1 cup crushed Ritz crackers about 25 crackers
Instructions
- Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker.
- Melt 2 tablespoons butter in a large skillet over medium-high heat. Add jalapenos; cook and stir until crisp-tender, about 5 minutes. Add to slow cooker. Stir in the cheeses, milk, soups, mayonnaise and pepper.
- Cook, covered, on low until cheese is melted and mixture is heated through, about 3 hours. Melt remaining 4 Tbsp. butter; stir in crackers. Sprinkle over macaroni mixture.
