Spicy Slow Cooker Mac-n-Cheese Recipe - Allrecipes.com
Spicy Slow Cooker Mac-n-Cheese Recipe
  • READY IN hrs

Spicy Slow Cooker Mac-n-Cheese

Recipe by  

"A spicy and simple twist on classic macaroni and cheese! If you can't find andouille sausage, try crumbled chorizo or kielbasa."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs 5 mins
  • READY IN

    2 hrs 15 mins

Directions

  1. Stir the condensed soup and water together in a slow cooker until smooth. Add the shell pasta and andouille sausage. Set the slow cooker to High; cook 2 hours, stirring frequently to prevent sticking.
  2. Once the pasta is tender, stir in the sour cream, Cheddar, and mozzarella until the cheeses melt. Season to taste with salt and pepper. Remove from heat, and allow to rest 15 minutes before serving.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2010

I've made this recipe several times with no changes whatsoever. Which is why I'm reviewing it AS IS, unlike many reviewers here who rate the recipe then proceed to list 5-25 changes. Not fair to the issuers of these recipes. I love to read recipes, but it really scrapes my rear-end to have all these "ratings" that include a jillion changes and modifications. Please respect the generous souls that share their recipes here! (By the way, this mac-n-cheese recipe is great for those of us on the run) Prepare it like the recipe states, THEN make changes if you wish. If your changes are delicious, be daring and post a new recipe. But don't be surprised when others completely change your recipe then have the audacity to give you a low rating. (Soap box closed)

 
Most Helpful Critical Review
May 12, 2009

This was really bad. I only cooked the pasta for an hour and a half and it was total MUSH. Not only was it mushy, the cheese flavor was way too much. If I made this again, and I won't, I would omitt the mozarella.

 
Mar 02, 2009

I was really excited to try out this recipe. The final dish came was excellent. I did however make the following modifications. 1. I used Chorizo sausage which I first browned along with a can ( 4 oz. ) of green chiles and around 10 oz of picante sauce ( medium ). Salt and peppered 2. Removed from heat and cut the browned sausage ( 1 lb ) in rounds ( still pink in center ) and added to slow cooker - which already had the cheddar soup and water mixed in. 3. Added a 1/2 packet of taco seasoning. 4. Cooked for an additional hour on High, and added another 3/4 cup water. I also did not stir frequently as I think this defeats the purpose of a slow cooker. 5. Added extra cheddar cheese. I let it this dish sit overnight as well. Very well received by my wife. There was a nice background heat to a traditional baked mac and cheese taste. This was not a standard creamy out of the box Velveeta meal.

 
May 20, 2009

This recipe was really easy and tasted great. I used turkey kielbasa and browned it first. Next time I will add the kielbasa with the cheese and sour cream as it kind of took over the flavor of the rest of the dish. Also, I found that using whole wheat pasta made it less mushy and added some nutrition!

 
Mar 05, 2009

AWESOME! Everyone in my family loved it! Even my fiance who is picky about just everything gave it a third helping status. We used the kielbasa and it came out great. THANK YOU!

 
Aug 18, 2009

The shells were mushy, I only cooked it an hour. It would have been better to cook the shells on the stove and add them in at the end. The flavor was pretty good.

 
May 19, 2009

This was excellent but I made a few changes. 1) I used 1.5c shredded Cheddar cheese and 1/2c Mozzarella. 2) I used half a kielbasa instead of a spicy sausage. 3) I didn't season at all, it was already enough from the soups. My son (23m) ate his entire bowl and my husband went back for seconds. I will change the cheeses next time and probably use less water (way too much sauce). I'll try different pasta (smaller) and more kielbasa.

 
Jan 27, 2010

I made this without the meat and found there weren't enough noodles so I boiled some more and added them after. The noodles that were cooked in the slow cooker were very mushy but I kind of liked them that way (I am pregnant though). It was annoying to have to get up and stir so often. If I make it again I'll probably only cook it for an hour to avoid the mushy noodles and constant stirring.

 

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Nutrition

  • Calories
  • 553 kcal
  • 28%
  • Carbohydrates
  • 49.7 g
  • 16%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 29.8 g
  • 46%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 22.8 g
  • 46%
  • Sodium
  • 1105 mg
  • 44%

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

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