Cheese ball mac and cheese

In a large pot put the cheese balls, then the block of pepper jack, then half a gallon of milk and a stick of butter scattered over; heat on.

Cook over medium-high heat, scraping the bottom and sides so it does not stick, until the cheese balls fully break down and the sauce is smooth (well over 10 minutes). In a slow cooker on low it can cook unattended.

Drain 2 pounds of fusilli.

Ladle the cheese sauce over the pasta, about half or more of it, and mix until there are no dry spots.

Top with bacon, green onion and fresh ground black pepper.