Ingredients
1 package (16 ounces) uncooked elbow macaroni6 tablespoons butter, divided 4 jalapeno peppers, seeded and finely chopped3 cups shredded cheddar cheese2 cups shredded Colby-Monterey Jack cheese2 cups whole milk1 can (10-3/4 ounces) condensed cream of onion soup, undiluted1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted1/2 cup mayonnaise1/4 teaspoon pepper 1 cup crushed Ritz crackers (about 25 crackers)
Preparation
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.
