Jalapeno Mac and Cheese by
Ingredients
1 pkg. uncooked macaroni (16 oz)
6 T. butter, divided
4 jalapeno peppers, seeded and finely chopped
3 cups shredded cheddar cheese
2 cups shredded Colby-Monterey Jack cheese
1 can condensed cream of onion soup (10 oz)
1 can condensed cheddar cheese soup (10 oz)
2 cups whole milk
1/2 cup mayonaise
1/4 tsp. pepper
1 cup crushed Ritz crackers
Instructions
Cook macaroni according to package, just short of al dente. Drain and transfer to 5 qt. greased slow cooker.
Melt 2 T butter in a large skillet over medium high heat. Add the jalapenos, cook and stir 5 minutes or until crisp tender. Add to slow cooker. Stir in cheeses, milk, soups, mayonnaise, and pepper.
Cook, covered on low 3 hours or until is melted and mixture is heated through. Melt remaining butter, stir in crackers. Sprinkle over macaroni mixture.
Nutrition Information (per serving):Melt 2 T butter in a large skillet over medium high heat. Add the jalapenos, cook and stir 5 minutes or until crisp tender. Add to slow cooker. Stir in cheeses, milk, soups, mayonnaise, and pepper.
Cook, covered on low 3 hours or until is melted and mixture is heated through. Melt remaining butter, stir in crackers. Sprinkle over macaroni mixture.
| Calories | 428 |
| Fat | 27 g |
| Saturated Fat | 13 g |
| Cholesterol | 53 mg |
| Sodium | 654 mg |
| Carbohydrates | 33 |
| Fiber | 2 g |
| Sugars | 5 g |
| Protein | 14 g |