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
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.