Directions

1. 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.
2. 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.
3. In hot bacon fat, saute the jalapenos for 2 minutes. Remove and set aside.
4. 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.
5. 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.
6. Meanwhile, after the bacon has cooled, roughly chop. Add to mac and cheese after 1 hour, toss.
7. After adding the bacon, continue to cook on high for 10 minutes.
8. 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.
9. If you've tried this recipe, come back and let us know how it was in the comments or ratings.