Ingredients

The following ingredients have 10 Servings
  • 12 ounces dry rotini pasta
  • 1/4 cup plus 2 tablespoons unsalted butter (, divided)
  • 6 slices center cut bacon
  • 2 jalapenos (, 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 smoked gouda (, shredded)
  • 1 cup sharp cheddar (, shredded)
  • 1 cup white cheddar (, shredded )
  • Cooking Spray

Instruction

  • 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.