This recipe totally breaks my “10-Minute” rule for the slow cooker. Prep takes closer to 30 minutes, while cook time is only one hour. The benefit of cooking mac and cheese this way is that is stays warm and creamy, especially when you are making it for a pot luck as I was on this occasion.
Also, be sure to taste test your bacon and jalapenos prior to adding them to the pot. I made the mistake of not tasting my bacon and for some reason it was way too salty for my taste. Jalapenos can also differ in heat, so make sure it is safe for your crew before you flavor the whole pot!