Recipe by henrythe8thiam
"Mac and cheese with a little bit of spice."
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2 1/2 cups
1 (12 fluid ounce) can
American cheese, cut into cubes
shredded sharp Cheddar cheese
1 (4 ounce) can
diced green chile peppers, drained
tomatoes, seeded and chopped
green onions, sliced
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.
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.
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!
Great dish for large gatherings, I tripled the recipe and it filled up the slow cooker nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
South-of-the-Border Mac and Cheese
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 319
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