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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