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Don’t peek! While your crock pot is cooking the macaroni noodles don’t open the lid.Tips for making Spicy Crock Pot Macaroni and Cheese: Two to three hours later I have cheesy, creamy, crock pot macaroni and cheese! I can toss all of the ingredients in my slow cooker, set it to low, and go out to run some errands, pick up the kids, or any of the other things I have to get done every day. Sure, macaroni and cheese isn’t that hard to make the usual way but Spicy Crock Pot Macaroni and cheese doesn’t require you to boil pasta, it doesn’t require you to turn on the oven. Will the pasta really cook? Why not just make it in the oven? But, I decided to give it a try and I’m so glad I did. I’ll be the first to admit I was a little skeptical about this crock pot macaroni and cheese. That means if you click on a link and make a purchase we may receive a small commission. That’s right! NO BOIL macaroni and cheese! Note: This post may contain affiliate links. To make it even better it is made in a slow cooker. It’s a combination of classic macaroni and cheese and my favorite cheese dip made with ROTEL and Velveeta cheese (this post isn’t sponsored I just love that dip!!). Thanks for this recipe.This Spicy Crock Pot Macaroni and Cheese is an no boil macaroni and cheese recipe that takes it to the next level with the addition of diced tomatoes and green chiles! Spicy Crock Pot Macaroni and CheeseĮveryone knows macaroni and cheese is the ultimate comfort food, right? This Spicy Crock Pot Macaroni and Cheese takes it up a notch with the addition of diced tomatoes and green chiles.

I will definitely keep this one in the arsenal. Other than that, it's really just mix in the crock-pot and go. I might add just a splash of heavy cream to the mix if I do it that way again, just to make up for a bit of moisture that might have been in the soup. Since I didn't have the canned soup, I opted instead for cubing up some "processed cheese product" (about 8 ounces) and melting it into the milk by heating the mixture a couple of minutes at a time in the microwave. I made just one tweak to the original recipe because of what I had (or rather, DIDN'T have) on hand. I probably could have gotten away with 7, but I can't say that it got mushy. I cooked the "mac" for the 8 minutes called for on the box. I was actually standing in line right in front of some kids who were wanting seconds and they pleaded with me not to take it all! I'll take that endorsement! And you HAVE to give it high marks for ease of preparation. Made this for a church pot-luck lunch this weekend. 5 stars because I couldn't have concocted it without this to start with and this with some bacon in it is my family's favorite. If i wanted it creamier I'd add more butter or milk I guess but its great like this. Adding the cheese towards the end allows the noodles to cook and keeps the cheese from getting that weird curdled texture. After an hour and half on low I add the other half of the cheese and its done around 2-2.5 hrs and the noodles are cooked fine and its plenty cheesy. I mix 1 egg in the cup I measured the milk in with that fork and add to crockpot. Dump the noodles (uncooked), milk (though I use the larger can of reduced fat condensed and the less than 2 cups of skim milk),cheddar soup and salt and pepper in the crockpot. I take butter (I use only about 1/4 of stick) rub it around the sides and leaf it in the middle. I use the crock pot daily and know you don't need to so I don't make it this complicated. Ok so I gave it 5 stars as a basic recipe but I use all low fat ingredients and also I can't imagine how you cook the noodles first and they dont get mushy.