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.
- Prep Time: 10 minutes
- Cook Time: 3 hours 6 minutes
- Total Time: 3 hours 16 minutes
- Yield: 6 servings 1x
- Category: Macaroni and Cheese, Slow Cooker, Tex-Mex
- Method: Slow Cooker
- Cuisine: Tex-Mex
Ingredients
Scale
- 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.