Jalapeno Mac and Cheese

Name: Jalapeno Mac and Cheese
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 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)

A friend brought me a big casserole of mac and cheese along with the recipe many years ago after I had had knee surgery. Over the years, I fiddled with the recipe. Most recently, adding jalapenos at the request of my son. What an awesome spicy twist! —Teresa Gustafson, Elkton, Maryland

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)

Directions

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, 3 hours. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.

Test Kitchen tips

Leave some of the seeds in the jalapeno peppers for extra heat.

Be sure to cook the pasta just short of tender. It will continue to cook in the slow cooker.