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Jalapeno Mac and Cheese

Total Time

Prep: 25 min. Cook: 3 hours


15 servings

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 Recipe photo by Taste of Home


  • 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)


  1. Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker.
  2. 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. Cook, covered, on low for 3 hours or until cheese is melted and mixture is heated through. 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.
  • Nutrition Facts

    3/4 cup: 428 calories, 27g fat (13g saturated fat), 53mg cholesterol, 654mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 14g protein.

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    • Marie
      May 13, 2019

      I made this Mac and Cheese today, and it tasted wonderful. The jalapenos gave it a good flavor without being spicy, and it was very rich and cheesy. Make sure to grease the slow cooker well. I missed a few spots and got some stuck macaroni!