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Slow Cooker Spicy Mac n' Cheese

Slow Cooker Spicy Mac n' Cheese is a cheesy. spicy version of its classic cousin, mac n' cheese.
Author Lynn / Turnips 2 Tangerines


  • 1 16 oz package elbow macaroni
  • 1/4 cup butter, melted
  • 1 egg, beaten
  • 1 12 oz can evaporated milk
  • 1/3 cup milk
  • 1 can fiesta nacho cheese soup
  • 2 cups taco-style shredded cheese
  • 8 ounce Mexican Velveeta cheese, cubed
  • 1/4 teaspoon ground mustard
  • 1 cup shredded cheddar cheese
  • hot sauce, optional
  • garlic-cheese croutons, optional


  • Cook macaroni according to package directions; drain. Place in a 5-quart slow cooker. Stir in melted butter.
  • In a large bowl combine the beaten egg, evaporated milk, milk, soup, cheeses, and ground mustard. Pour over macaroni; stir to combine. Cover and cook on low for 4 hours. Sprinkle with 1 cup shredded cheddar cheese. Cook 15 minutes longer or until cheese has just melted. Sprinkle with hot sauce, extra cheese and croutons before serving.
  • Before serving, sprinkle bowl of mac n' cheese with hot sauce, extra cheese and garlic-cheese croutons.