Buffalo sauce, spicy cheddar cheese, tomatoes & green chilies add a kick of spice & flavor to this super easy Crock Pot Mac and Cheese recipe!

macaroni and cheese in white bowl with orange fork

Now that football season is in full swing, I’m all about the “game day grub”! When it comes to my favorite recipes to make while watching football, I’m a big fan of anything you can put in the crock pot. I’m also a big fan of anything you can add buffalo sauce to!

Crock pot recipes make it easy to put a dish together before the game begins. That way you don’t miss a minute of action during the game! I’ve been wanting to make crock pot mac and cheese for a while and I figured what better time to do it than now.

I added habanero cheddar cheese, buffalo sauce and green chilies to give this crock pot mac and cheese a nice little kick of spice!

ingredients for buffalo macaroni and cheese

Ingredients you’ll need

  • Macaroni noodles
  • Canned diced tomatoes with green chilies
  • Cream cheese
  • Cheddar cheese – feel free to use classic cheddar or spice things up with habanero cheddar!
  • Buffalo sauce – my go-to brand is Frank’s, but feel free to use your favorite brand!
cheese and canned diced tomatoes with green chilies in slow cooker

Step by step instructions

  1. Cook the macaroni noodles according to the package directions until al dente, drain and place in a large crock pot.
  2. Add the diced tomatoes with green chilies, cream cheese, cheddar cheese and buffalo sauce.
  3. Stir to combine.
  4. Cover and cook on low 1.5-2 hours. Turn setting to warm for up to 4 hours.
macaroni and cheese in white bowl

Tips and tricks

  • For a milder version of the recipe, use traditional cheddar cheese. For a much milder version of the recipe use traditional cheddar cheese, half the buffalo sauce and mild diced tomatoes with green chilies.
  • Do not cook this recipe for longer than 2 hours in the slow cooker. Otherwise the noodles will become soggy and the cheese might begin to burn. The mac and cheese can stay in the slow cooker on warm for up to 4 hours.
  • To make this recipe gluten free, use gluten free elbow or macaroni noodles. Always check to make sure that the buffalo sauce used is gluten free, Frank’s is gluten-free.
buffalo sauce macaroni and cheese in bowl with fork

This recipe is as easy as boiling water, but seriously, that’s really all you have to do is boil the water for the pasta, then add everything to a crock pot. Bada-bing, two hours later, you’re digging into a scrumptious bowl of Buffalo Mac & Cheese!

macaroni and cheese in white bowl

More recipes with buffalo sauce

Looking for more scrumptious recipes with buffalo sauce? Check out these WhitneyBond.com favorites!

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Buffalo Crock Pot Mac And Cheese

Buffalo sauce, spicy cheddar cheese, tomatoes & green chilies add a kick of spice & flavor to this super easy vegetarian Crock Pot Mac and Cheese recipe!

Ingredients

  • 12 oz macaroni noodles, uncooked
  • 20 oz diced tomatoes with green chilies, 2 – 10 oz cans
  • 16 oz cream cheese, cubed
  • 3 cups cheddar cheese, shredded – traditional or spicy
  • 1 cup buffalo sauce

Instructions

  • Cook the macaroni noodles according to the package directions until al dente, drain and place in a large crock pot.
  • Add the diced tomatoes with green chilies, cream cheese, cheddar cheese and buffalo sauce.
  • Stir to combine.
  • Cover and cook on low 1.5-2 hours.
  • Turn setting to warm for up to 4 hours.

Video

Notes

  • For a milder version of the recipe, use traditional cheddar cheese. For a much milder version of the recipe use traditional cheddar cheese, half the buffalo sauce and mild diced tomatoes with green chilies.
  • Do not cook this recipe for longer than 2 hours in the slow cooker. Otherwise the noodles will become soggy and the cheese can begin to burn. The mac and cheese can stay in the slow cooker on warm for up to 4 hours after the 2 hour cook time.
  • To make this recipe gluten free, use gluten free elbow or macaroni noodles. Always check to make sure that the buffalo sauce used is gluten free, Frank’s is what I used in this recipe and it’s gluten-free.

Nutrition Facts

Serving 4gCalories 712kcal (36%)Carbohydrates 49g (16%)Protein 26g (52%)Fat 45g (69%)Saturated Fat 26g (130%)Cholesterol 142mg (47%)Sodium 1832mg (76%)Potassium 463mg (13%)Fiber 2g (8%)Sugar 6g (7%)Vitamin A 1690mg (34%)Vitamin C 8.8mg (11%)Calcium 523mg (52%)Iron 2.3mg (13%)
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