Spicy Crock Pot Macaroni and Cheese
This Spicy Crock Pot Macaroni and Cheese is a no boil macaroni and cheese recipe that takes it to the next level with diced tomatoes and green chiles!
- 1 pound Elbow Macaroni
- 10 ounces Diced Tomatoes and Green Chiles
- 2 ½ cups Whole Milk
- 12 ounces Evaporated Milk
- 1 teaspoon Mustard Powder
- 1 teaspoon Salt
- ½ teaspoon Pepper
- ¼ cup Butter
- 8 ounces Cheddar cheese grated
- 6 ounces Velveeta Cheese or American Cheese
All all ingredients to your slow cooker and stir to combine. Make sure the elbow macaroni is as submerged as possible.
Place lid on the slow cooker and set to LOW. Cook for 2-3 hours depending on your slow cooker.
When ready stir one more time and then serve.
Calories: 426kcal | Carbohydrates: 43g | Protein: 19g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 59mg | Sodium: 751mg | Potassium: 418mg | Fiber: 1g | Sugar: 9g | Vitamin A: 750IU | Vitamin C: 3.3mg | Calcium: 439mg | Iron: 1.1mg