Jalapeño mac & cheese

By Cheryl-4

What an awesome spicy twist

Ingredients

• 16 package 16 ounces uncooked elbow macaroni
• 6 tablespoons butter divided
• 4 jalapeño pepper seeded and finally chopped
• 3 cups shredded cheddar cheese
• 2 cups shredded Colby Monterey Jack cheese
• 2 cups whole milk
• 10 3/4 10 3/4 ounce condensed cream of onion soup on diluted
• Half cup of mayonnaise
• 1/4 teaspoon pepper
• 25 cup crushed Ritz crackers about 25 crackers

Preparation

Step 1

Cook macaroni according to the package directions for al dente drain transfer macaroni to a greased 5 quart slow cooker
Melt 2 tablespoons of butter in a large skillet over medium high heat add the jalapeños cook and stir five minutes or until crisp tender add to slow cooker store in the cheese milk soups mayonnaise and pepper
Melt 2 tablespoons of butter in a large skillet over medium high heat add the jalapeños cook and stir five minutes or until crisp tender add to slow cooker star in the cheese milk soups mayonnaise and pepper
Cook covered for low three hours or until cheese is melted and mixer is heated through melt remaining butter stir and crackers sprinkle over macaroni mixture