Buffalo Crock Pot Mac And Cheese
Buffalo sauce, spicy cheddar cheese, tomatoes and green chilies add a kick of spice and flavor to this super easy vegetarian Crock Pot Mac and Cheese recipe!
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Ingredients
- 12 ounces macaroni noodles, uncooked
- 20 ounces diced tomatoes with green chilies, two 10 oz cans
- 16 ounces 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 ½ -2 hours. Serve immediately or turn to the warm setting for up to 4 hours.
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 4servingCalories 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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