Jalapeno Mac And Cheese

• 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)

1. Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker.
2. 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.
3. Cook, covered, on low until cheese is melted and mixture is heated through, 3 hours. Melt remaining butter; stir in crackers. Sprinkle over macaroni mixture.

elbow macaroni, butter, peppers, cheddar cheese, cheese, milk, condensed cream, cheddar cheese soup, mayonnaise, pepper, crackers

Taken from www.tasteofhome.com/recipes/jalapeno-mac-and-cheese/ (may not work)