Slow Cooker Jalapeno Mac and Cheese Recipe
User Reviews
4.7
Slow Cooker Jalapeno Mac and Cheese Recipe
Description
The Slow Cooker Jalapeno Mac and Cheese starts with cooking rotini pasta slightly under al dente to avoid overcooking later. Bacon is fried until crispy, with the rendered fat used to sauté minced, seeded jalapeños briefly to release their flavor without overwhelming heat. A sauce is made by heating condensed cheddar cheese soup, sour cream, and butter, then melting in gouda and two types of cheddar cheeses until smooth. Onion powder and white pepper provide seasoning. This cheese sauce is combined with sautéed jalapeños and pasta, then placed into a greased crock pot to cook on high for one hour. Afterwards, chopped bacon is added and gently stirred in just before serving.
The dish offers layers of smoky bacon, creamy and sharp cheese melding, with a touch of jalapeño warming but not overpowering. The slow cooker method allows flavors to meld and the pasta to finish cooking in the cheese sauce, resulting in tender macaroni coated with a luscious, melted cheese blend.
This mac and cheese can serve as a comforting main or side dish, particularly suited to those who enjoy mild spice balanced by creamy richness.
Ingredients
- 12 ounces rotini dry
- 1/4 cup butter divided, unsalted, 2 tablespoons
- 6 lices Bacon center cut
- 2 jalapeños , seeded and minced
- 12 ounces condensed cheddar cheese soup
- 1/2 cup sour cream
- 1/2 teaspoon onion powder
- 1/4 teaspoon ground white pepper
- 1 cup gouda cheese shredded, smoked
- 1 cup sharp cheddar cheese shredded
- 1 cup cheddar cheese shredded, white
- cooking spray
Instructions
- Cook pasta according to package directions for al dente, minus 1 minute. Drain and toss with 2 tablespoons unsalted butter to prevent it from sticking together while you prepare the other pieces. Set aside.
- Cook the bacon in a skillet over medium-high heat. Fry until crispy then remove the bacon to a paper towel lined plate, leaving the bacon fat in the skillet.
- In hot bacon fat, saute the jalapenos for 2 minutes. Remove and set aside.
- In a large saucepan, heat the condensed cheddar soup, sour cream and the remaining 1/4 cup unsalted butter, whisk until smooth. Whisk in all three cheeses until smooth and melted. Add onion powder and white pepper, combine.
- Coat the inside of a large crock pot with cooking spray. Add cheese sauce and jalapenos. Give it a quick stir, then add pasta. Carefully toss pasta until just coated. Heat the crock pot to high and allow to cook for 1 hour.
- Meanwhile, after the bacon has cooled, roughly chop. Add to mac and cheese after 1 hour, toss.
- After adding the bacon, continue to cook on high for 10 minutes.
- If serving at a party, change heat to "keep warm" or turn off. If the lid is on, the heat should keep it nice and hot.
- If you've tried this recipe, come back and let us know how it was in the comments or ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 494 kcal
% Daily Value*
| Calories | 494kcal | 25% |
| Carbohydrates | 32g | 11% |
| Protein | 20g | 40% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 87mg | 29% |
| Sodium | 657mg | 27% |
| Potassium | 343mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 845IU | 17% |
| Vitamin C | 3.5mg | 4% |
| Calcium | 423mg | 42% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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