Slow-Cooker Mexi Mac and Cheese

Slow-Cooker Mexi Mac and Cheese

This slow-cooked macaroni has Mexican flavors for a delicious flavor twist! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef, taco seasoning and water.

Prep Time

20

Minutes

Total Time

2:35

Hrs:Mins

Makes

10

servings

2
boxes (8 oz each) elbow macaroni
1
lb ground beef round
2
packages (1.25 oz each) Old El Paso® taco seasoning mix
1
cup water
2
jars (15 oz each) Old El Paso® mild cheese 'n salsa
2
cans (12 oz each) evaporated milk
2
cans (4.5 oz each) Old El Paso® chopped green chiles, drained
2
cups shredded pepper Jack cheese (8 oz)
2
jalapeño chiles, thinly sliced
  1. Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  2. Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.
  3. In large bowl, mix cheese sauce, milk and green chiles. Stir in macaroni and beef mixture. Spoon into slow cooker.
  4. Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted. Garnish with jalapeños.
Makes 10 servings (1 cup)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 560
    • Total Fat 26g
      • (Saturated Fat 12g,),
    • Sodium 1530mg;
    • Total Carbohydrate 55g
      • (Dietary Fiber 2g,
    • Protein 29g;
    Percent Daily Value*:
      Exchanges:
      • 2 1/2 Starch;
      • 1 Other Carbohydrate;
      • 1/2 Milk;
      • 1 1/2 Fat;
      Carbohydrate Choices:
      • 4;
      *Percent Daily Values are based on a 2,000 calorie diet.