This macaroni and cheese recipe is made with nacho cheese soup, Mexican style cheese, chile peppers, and salsa. It's a tasty change of pace from the everyday mac 'n cheese, and it's cooked in the slow cooker.
Prep Time: 10 minutes
Cook Time: 3 hours
Total Time: 3 hours, 10 minutes
Ingredients:
- 5 to 6 cups hot cooked macaroni, drained (about 12 oz dry)
- 2 tablespoons butter
- 1 can (12 oz) evaporated milk
- 1 can Nacho Cheese Soup
- 2 cups shredded Mexican cheese blend, with or without peppers
- 1 can (4 oz) chopped mild green chile
- 1 can (4 oz) sliced black olives, optional
- 3/4 cup thick medium salsa
- salt and pepper to taste
Preparation:
Lightly grease the slow cooker. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Serves 6.
Note: I used a 5-quart slow cooker/Crock Pot, if using a 3 1/2-quart pot, use about 5 cups of the macaroni and add more if there's room after the other ingredients are added. Enjoy!
Serves 6.
Note: I used a 5-quart slow cooker/Crock Pot, if using a 3 1/2-quart pot, use about 5 cups of the macaroni and add more if there's room after the other ingredients are added. Enjoy!
More Macaroni and Cheese
Slow Cooker Macaroni and Cheese
Classic Baked Macaroni and Cheese
Slow Cooker Macaroni and Cheese Recipe
Simple Macaroni and Cheese
Favorite Macaroni and Cheese
Campanelle and Havarti Bake
Macaroni and Cheese with Bacon
Macaroni and Cheese with Green Chile
Sandy's Macaroni and Cheese
Macaroni and Cheese with Ham
Macaroni and Cheese Bake
Quick and Easy Nacho Macaroni and Cheese
Macaroni and Cheese With Bacon
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