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

1 pkg. uncooked macaroni (16 oz) 6 T. butter, divided 4 jalapeno peppers, seeded and finely chopped 3 cup s shredded cheddar cheese 2 cup s shredded Colby-Monterey Jack cheese 1 can condensed cream of onion soup (10 oz) 1 can condensed cheddar cheese soup (10 oz) 2 cup s whole milk 1/2 cup mayonaise 1/4 tsp pepper 1 cup crushed Ritz crackers

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.