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.
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.