South-of-the-Border Macaroni and Cheese in the Crock-Pot

Here’s a meal with a little spice, it’ll warm you right up. 

It has been cold, but the temperature is nothing a nice bowl of hot, spicy macaroni and cheese can’t fix. 

Below you'll find a recipe for a super-easy way to make the American classic, with a twist.

INGREDIENTS:

• 5 cups cooked rotini pasta
• 2 cups (8 ounces) cubed American Cheese
• 1 can (12 ounces) evaporated milk
• 1 cup (4 ounces) shredded cheddar cheese
• 1 can (4 ounces) diced green chilies, drained
• 2 teaspoons chili powder
• 2 medium tomatoes, seeded and chopped
• 5 green onions, sliced

DIRECTIONS:

• Combine all ingredients, except for the tomatoes and onions, in the slow cooker and mix well. Cook on HIGH for 2 hours, stirring occasionally.
• When 2 hours is up, stir in the tomatoes and onions, continue cooking until hot.

This recipe will serve 4 servings.

Cook over night so you can have a nice hot meal waiting for your thermos for lunch. 

Enjoy! And if you have a recipe in mind please send it to Will Yakowicz: will.yakowicz@patch.com.