1-2 jalapeños seeded and minced
8 ounces fusilli pasta, uncooked (or elbow macaroni)
12 ounces sharp Cheddar cheese, shredded
4 ounces Monterey Jack cheese, shredded
2 large eggs, lightly beaten
1½ cups whole milk
1 (12-ounce) can evaporated milk
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ teaspoon salt
½ teaspoon garlic powder
½ teaspoon black pepper
Discard all but 1 tablespoon bacon fat. Saute the minced jalapeños in remaining bacon fat until soft. Remove from heat.
Spray a crockpot with cooking spray. Use a slotted spoon to remove the jalapeños from skillet and place in crockpot.
Combine all of the remaining ingredients, including bacon, in crockpot and stir well.
Cover and cook on HIGH for around 30 minutes.
Reduce the heat to low and continue to cook for 2½ hours or for as long as you need before serving.
Feel free to double the recipe if your crock pot is large enough to accommodate. The above recipe is for a crock pot around 6 quarts in size.
Servings - 15 people
Prep Time - 20 minutes
Cook Time - 3 hours
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