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.
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