Slow Cooker Tex-Mex Macaroni and Cheese
Looking to switch up your dinner routine? This Tex-Mex macaroni and cheese mixture is creamy and spicy. The slow cooker finishes the dish perfectly.
Macaroni and cheese is always a hit, and the crockpot makes cooking easy and convenient. Or bake it in the oven if you need a faster meal. Tex-Mex flavors stand out in this version, including spicy nacho cheese soup, salsa, and chile peppers. Put your spin on the dish with sliced ripe olives or jalapeno pepper rings.
If you like spicy flavors, try these beef and bean burgers or Tex-Mex corn fritters.
Slow Cooker Tex-Mex Macaroni and Cheese
This easy Tex-Mex macaroni and cheese is finished in the crockpot, freeing you to do other things.
Ingredients
- 12 ounces elbow macaroni, 3 cups
- 1/4 cup butter
- 1 12-ounce can evaporated milk
- 1 10 3/4-ounce can condensed Nacho Cheese Soup*
- 2 cups shredded Mexican cheese blend, with or without peppers
- 1 4-ounce can chopped mild green chile peppers
- 3/4 cup thick salsa
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Generously butter the inside of the crockpot.
- Cook the macaroni in a large saucepan of boiling salted water for about 6 minutes, or follow the package directions.
- Drain the macaroni and return it to the saucepan. Add the butter and toss to coat the pasta.
- In a bowl, combine the evaporated milk, nacho cheese soup, shredded cheese, green chile peppers, and the salsa.
- Add the soup mixture to the macaroni and mix thoroughly. Taste and add salt and freshly ground black pepper, as needed.
- Spoon the macaroni into the buttered slow cooker.
- Cover and cook on low for 3 to 4 hours.
Notes
To make this recipe in the oven, combine the cooked macaroni and cheese mixture and transfer to a buttered baking dish. If desired, top with extra cheese or buttered breadcrumbs, and then bake in a 350 F oven for about 20 to 25 minutes.
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