Slow Cooker Mondays : Mexican Macaroni

This dish is an interesting twist on the typical Macaroni and Cheese and a favorite in our household for those days when we are rushing.   The green chili’s give it a little extra kick and since I am hiding the tomatoes in one of their favorite foods I feel like supermom at the end of the day.  The small things in life right?  The original of this recipe is from Southern Living – Slow Cooker cookbook.  The addition of browned 2 cups diced pork chops or chicken makes this a complete meal.


1 8ounce package of elbow macaroni, uncooked

1 10 ounce can diced tomatoes and green chilis, undrained

1 10 3/4 can cream of mushroom soup, undiluted

1 cup water

1 8 ounce container sour cream

1 4.5 ounce can chopped green chilis

2 cups shredded Mexican four cheese blend


1.  Stir together first 6 ingredients in a bowl; stir in 1 1/2 cups cheese.  Pour misture into a slightly greased 3 quart slow cooker; top with remaining 1/2 cup cheese.

2.  Cover and cook on LOW 4 1/2 hours or until macaroni is done.

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It’s Slow Cooker Monday! What’s in your pot?

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