Oh boy, I’m so in love with this Slow Cooker Mexican Macaroni and Cheese
Lisa Huff
Oh boy, I’m so in love with this Slow Cooker Mexican Macaroni and Cheese and I know you’re going to love it too! It’s a fast and easy slow cooker recipe that is perfect for a busy weeknight that the whole family will enjoy!
Ingredients
- 12 ounces evaporated milk (1 can)
- 1 cup milk
- 1/2 cup salsa
- 3 cups Taco Cheese Blend shredded cheese (or Mexican cheese blend)
- 1 pound precooked crumbled beef
- 8 ounces small uncooked pasta (such as Pipettes)
- Toppings (optional): sour cream, salsa, chopped onion, tortilla chips, cilantro, guacamole
Instructions
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Mix together evaporated milk, milk, and salsa in the bottom of a slow cooker. Mix in cheese, precooked beef, and pasta making sure the pasta is covered. Cover, and set on low for 1 hour.
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After 1 hour, uncover, stir quickly. Recover and cook an additional 30-45 minutes or until pasta is cooked through.
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Serve with favorite toppings.
Notes
SNAPPY TIPS: Be sure to use a small sized pasta so that it cooks through. The beef should be precooked before adding to the slow cooker. I suggest a thin “liquidy” type salsa rather than a chunky one. You could also add 1 cup finely chopped vegetables such as onions and/or peppers to the mac and cheese.
SNAPPY SUBSTITUTIONS: I used fat free milk, but any milk variety will work. Precooked shredded or ground chicken may be substituted for the beef. Substitute your favorite shredded cheese but add some taco seasoning
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