Super Bowl Jalapeno Mac and Cheese

Yield: 8 servings


  • 1/4 cup + 2 tbsp butter, divided
  • 6 slices bacon
  • 2 jalapenos, minced
    • If you want less spice, remove the seeds.
  • 1 habanero, minced
    • If you want less spice, remove the seeds
  • 12 oz. condensed cheddar cheese soup
  • 1/2 cup sour cream
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 1 cup shredded gouda
  • 1 cup shredded cheddar
  • 1 cup shredded white cheddar
  • 12 oz. rotini
  • Sliced green onions


  1. Cook the bacon in a skillet until crispy.  Remove the bacon to a plate lined with paper towels.
  2. In the bacon fat, sauté the jalapenos and habanero until tender, about two minutes.  Remove from the heat.
  3. In a large pot, combine the condensed cheddar cheese, sour cream, and 1/4 cup butter.  Heat gradually and whisk to combine.
  4. Whisk in the onion powder, pepper, and all three cheeses until smooth.  Whisk in the sautéed peppers.
  5. Cook the pasta according to package directions for al dente.  Drain from the water and toss with 2 tbsp butter until melted and coated.
  6. Stir the pasta into the cheese sauce.
  7. Spray the inside of a slow cooker with cooking spray.  Add the pasta and cheese.  Heat on high for one hour.
  8. Chop the bacon, and add to the slow cooker.  Continue cooking for another 10 minutes.
  9. Turn down the slow cooker's heat to "warm" and serve.  Garnish with green onions.
Adapted from: Savory Experiments.