Crock-Pot Macaroni and Cheese with Chillies 

I have had several requests for the Rice Household Spicy Mac & Cheese. This is such a simple recipe is and it’s great for potlucks, family gatherings or a quick meal. Enjoy!

Ingredients 

  • 16 ounces elbow macaroni 
  • 3 cups shredded cheddar cheese 
  • 8 ounces cream cheese 
  • 1 can Campbell cheddar cheese soup
  • 3 cups milk
  • 3 tbsp butter 
  • 4 hand roasted pablano peppers skinned & diced (or a 4 ounce can of diced hatch chillies found in the Mexican aisle of your grocery store)
  • Toppings 1/4 cup grated Parmesan cheese mixed with 1/4 tsp of cayenne pepper & 1/4 tsp smoked paprika 

Directions

  1. Spray your Crock-Pot with nonstick cooking spray.
  2. Place all ingredients except toppings in Crock-Pot 
  3. Stir together 
  4. Cook on high for 2 hrs stirring often. 
  5. When noodles are tender turn to warm.
  6. Sprinkle topping and serve. 

Enjoy!

Until next time. 

Mrs Kay Rice 

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