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Jalapeno Mac and Cheese

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
  • Total Time
    Prep: 25 min. Cook: 3 hours
  • Makes
    15 servings


  • 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)


  • 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 for 3 hours or until cheese is melted and mixture is heated through. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.

Test Kitchen tips
  • Leave some of the seeds in the jalapeno peppers for extra heat.
  • Be sure to cook the pasta just short of tender. It will continue to cook in the slow cooker.
  • Nutrition Facts
    3/4 cup: 428 calories, 27g fat (13g saturated fat), 53mg cholesterol, 654mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 14g protein.

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