Jalapeno Mac and Cheese
Total Time
Prep: 25 min. Cook: 3 hours
Yield
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
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, about 3 hours. Melt remaining 4 Tbsp. butter; stir in crackers. Sprinkle over macaroni mixture.
Nutrition Facts
3/4 cup: 428 calories, 27g fat (13g saturated fat), 53mg cholesterol, 654mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 14g protein.
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
Recipe Creator
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