1 pkg. uncooked macaroni (16 oz) 6 T. butter, divided 4 jalapeno peppers, seeded and finely chopped 3 cups shredded cheddar cheese 2 cups shredded Colby-Monterey Jack cheese 1 can condensed cream of onion soup (10 oz) 1 can condensed cheddar cheese soup (10 oz) 2 cups whole milk 1/2 cup mayonaise 1/4 tsp. pepper 1 cup crushed Ritz crackers

Cook macaroni according to package, just short of al dente. Drain and transfer to 5 qt. greased slow cooker. Melt 2 T butter in a large skillet over medium high heat. Add the jalapenos, cook and stir 5 minutes or until crisp tender. Add to slow cooker. Stir in cheeses, milk, soups, mayonnaise, and pepper. Cook, covered on low 3 hours or until is melted and mixture is heated through. Melt remaining butter, stir in crackers. Sprinkle over macaroni mixture.