Slow Cooker Macaroni and Cheese (Mexican Style)

Slow Cooker Macaroni and Cheese made Mexican style will be your new favorite comfort food this fall! Doctoring up boxed mac and cheese is always a hit! I love a good Mexican Lasagna too! 

The last 12 hours have brought rain and wind here in the Pacific NW and boy did we need it! As much as I love summer, I don’t really like smokey skies from wildfires. I’m trying to focus on moving into fall and winter by thinking about all the delicious comfort foods I can make in my crockpot, like this amazing Slow Cooker Mexican Macaroni and Cheese.

Mexican Style Slow Cooker Macaroni and Cheese Recipe

Easy Dinner Ideas for Tonight

This is one of those recipes that doesn’t take a lot of time but can be put in the slow cooker while you taxi the kids to soccer practice, piano lessons etc.  Because who are we kidding? Who feels excited to cook dinner after the after-school whirlwind?

Wouldn’t it be nice to have dinner waiting for you as you pull into the driveway, schlepping backpacks, sports gear, and homework?    

If you want to make a complete meal out of the slow cooker macaroni and cheese, just serve it up with a tossed green salad, or maybe even this broccoli salad that can be easily made up ahead of time, even a couple of days ahead.

Don’t we LOVE easy dinner solutions?

I love easy dinner solutions that everyone comes back for seconds and I’m pretty sure this slow cooker macaroni and cheese will do that!

My other tried and true slow cooker dinner recipes you may want to try are:

• Slow Cooker Mississippi Roast
• Crock Pot Copy Cat Cafe Rio Chicken
• Slow Cooker Tortellini & Meatballs
• Crock Pot Mac & Cheese

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Mexican Style Slow Cooker Macaroni and Cheese

Yield: 4-5

Prep Time: 15 minutes

Cook Time: 3 hours

Total Time: 3 hours 15 minutes

For an easy dinner idea for tonight, make this Mexican style Slow Cooker Macaroni and Cheese recipe. It's delicious and easy family comfort food!

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Ingredients

• 8 ounces elbow macaroni
• 10 ounces diced tomatoes with jalapenos (with liquid)
• 8 ounces sour cream
• 4 ounces diced green chilies
• 1 jalapeno, seeded and diced
• 1 can (10 ounces) cream of mushroom soup
• 1 cup water
• ¼ tsp black pepper
• ¼ cup chopped cilantro
• 8 ounces shredded Colby jack cheese or Mexican blend cheese

Instructions

1. In a pot of boiling water, cook macaroni for 5 minutes, strain and place back into pot. Add diced tomatoes, sour cream, green chilies, jalapeno, cream of mushroom soup, water, and black pepper; stir well to mix everything together. Once combined, add the shredded cheese and cilantro; fold into macaroni mixture.
2. Spray non stick spray into slow cooker; pour macaroni mixture into the slow cooker. Cook on low for 3 hours or until macaroni is cooked through.
3. Serve in bowl and garnish with additional cilantro, salt, and pepper if desired.

Notes

This recipe would be fabulous with bacon - cook bacon at end, then crumble and add to macaroni once it’s all cooked - alternatively, you could crumble on top as a garnish.

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