Categories: Slow Cooker

Ingredients

• 16 oz. uncooked elbow macaroni
• 6 tbsp butter, divided
• 4 jalapenos, seeded and finely chopped
• 3 cups shredded cheddar cheese
• 2 cups shredded Colby-Jack cheese
• 2 cups whole milk
• 10.75 oz. can condensed cream of onion soup, undiluted
• 10.75 oz. can condense cheddar cheese soup, undiluted
• 1/2 cup mayo
• 1/4 tsp pepper
• 1 cup crushed Ritz crackers

Directions

1. Cook macaroni as directed for al dente; drain. Transfer macaroni to a greased slow cooker.

2. Melt 2 tbsp butter in a large skillet over medium-high. Add the jalapenos; cook and stir 5 minutest or until crisp-tender. Add to slow cooker. Stir in the cheeses, milk, soups, mayo and pepper.

3. Cook, covered, on LOW 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.

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