South-of-the-Border Mac and Cheese Recipe -
South-of-the-Border Mac and Cheese Recipe

South-of-the-Border Mac and Cheese

Recipe by  

"Mac and cheese with a little bit of spice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  1. Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  2. Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
  3. Cook on High, stirring twice, for 2 hours.
  4. Stir tomatoes and green onions through the pasta mixture.
  5. Continue cooking until the tomatoes are hot, 5 to 10 minutes.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 2 hrs 15 mins
  • READY IN 2 hrs 25 mins

Reviews More Reviews

Most Helpful Positive Review
Feb 05, 2013

I doubled this recipe. I did throw in double the amount of sharp cheddar cheese (16 ounces for a doubled recipe). Other than that, I made no other changes. The macaroni and cheese was VERY creamy and packed a great punch. This recipe's a keeper--NO LEFTOVERS.

Most Helpful Critical Review
Dec 31, 2013

Not good


7 Ratings

Jul 26, 2013

This is the first time I've ever made mac and cheese in a crock-pot and with summer temperatures soaring outside, this was a great way to cook it and not heat the house up with the oven. I did double the recipe, other than that followed exactly. The boys and their girlfriends loved it, it's not the same as oven mac and cheese but it was nice and creamy and we all enjoyed it. I stirred it about three times in the two hours and it was perfectly done in the time specified. I really liked it with just the green chilies and may try that next time omitting the tomatoes and onions at the end.

Jun 24, 2013

I cook for a tiny 91 year old woman who loves spicy dishes, as well as mac and cheese. I read the first review and doubled the sharp cheese (extra sharp) and, rather than American cheese, I added a can of cheddar cheese soup. Because my client likes so much spice, I added a can (undrained to compensate for the extra cheese) of diced tomatoes with jalapenos, threw in a few shakes of red pepper flakes, and the result was Wonderful. This is a great recipe!...creamy, thick, a little kick (more if you choose), and, hopefully, will get discovered. Thank you so much!

Jan 16, 2014

This was my first time making mac n' cheese in the crockpot, and I loved it. The cooking time was perfect in my older crockpot as it doesn't get as hot as the newer models. I had 6 young adults, all newly married over for dinner and they pretty much finished the bowl! I only had white American cheese, so I cubed that up. We liked the mild spiciness to this recipe and it will be one that I make again. Thanks henrythe8thiam for sharing your recipe.

Dec 20, 2013

Great dish for large gatherings, I tripled the recipe and it filled up the slow cooker nicely.


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  • Calories
  • 675 kcal
  • 34%
  • Carbohydrates
  • 55.9 g
  • 18%
  • Cholesterol
  • 110 mg
  • 37%
  • Fat
  • 35.5 g
  • 55%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 34.2 g
  • 68%
  • Sodium
  • 1472 mg
  • 59%

* Percent Daily Values are based on a 2,000 calorie diet.

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