Today I’m combining 3 of my favorite things in life, the almighty slow cooker, tacos and macaroni and cheese!
A few months ago I made Buffalo Mac and Cheese in the slow cooker, and it was such a hit that I decided to create another spin on the dish!
For this macaroni and cheese recipe I added taco seasoned ground beef and hot sauce for a delicious addition of flavor and spice!
- 12 oz macaroni noodles (uncooked)
- 1 lb ground beef
- 2 tbsp taco seasoning (click link for homemade taco seasoning recipe)
- 2 (10 oz) cans diced tomatoes with green chilies
- 16 oz cream cheese (cubed)
- 3 cups cheddar cheese (shredded)
- 1 cup hot sauce
Cook the macaroni noodles according to the package directions until al dente, drain and place in a large slow cooker.
Add the ground beef to a large skillet over medium heat and cook through. Drain any grease from the beef, then add the taco seasoning and diced tomatoes.
Cook on low for 5 minutes then add to the slow cooker with the cream cheese, cheddar cheese and hot sauce.
Stir everything together.
Messy now, yes, melty deliciousness later, totally! 😉
Cover and cook on low for 1.5-2 hours. Serve immediately or turn the slow cooker setting to warm for up to 4 hours.
This is definitely a spicier macaroni and cheese, so I topped the dish with fresh cilantro, avocado and sour cream to add a creamy, cool finishing touch to the recipe!
You can also cut down on the hot sauce, or use a mild hot sauce to cool down the spiciness of the dish.
♣ Vegetarian Option: Replace the ground beef with soy chorizo or meatless crumbles to make this recipe vegetarian.
♦ Gluten Free Option: Substitute gluten-free macaroni pasta to make this recipe gluten-free. Make sure the taco seasoning used is gluten-free (if you make it homemade, it is!) Also, make sure that the hot sauce used is gluten-free.