Name: Jalapeno Mac and Cheese
Prep time: 25 min
Cook time: 25 min
Yield: 1
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) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Jalapeno Mac and Cheese

1. 1 package (16 ounces) uncooked elbow macaroni -

2. 6 tablespoons butter, divided -

3. 4 jalapeno peppers, seeded and finely chopped -

4. 3 cups shredded cheddar cheese -

5. 2 cups shredded Colby-Monterey Jack cheese -

6. 2 cups whole milk -

7. 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted -

8. 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted -

9. 1/2 cup mayonnaise -

10. 1/4 teaspoon pepper -

11. 1 cup crushed Ritz crackers (about 25 crackers) -

How to cook deliciously - Jalapeno Mac and Cheese

1. Stage

Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker.

2. Stage

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.

3. Stage

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.