Buffalo Crock Pot Mac And Cheese
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Buffalo sauce, spicy cheddar cheese, tomatoes & green chilies add a kick of spice & flavor to this super easy Crock Pot Mac and Cheese recipe!
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!
Table of contents
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!
Step by step 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.
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.
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!
More recipes with buffalo sauce
Looking for more scrumptious recipes with buffalo sauce? Check out these WhitneyBond.com favorites!
- Buffalo Chicken Cheesy Penne
- Easy Buffalo Cheeseburger Macaroni
- Buffalo Chicken Taco Ring
- Grilled Buffalo Chicken Burgers
- Slow Cooker Buffalo Cheesy Sausage Balls
Buffalo Crock Pot Mac And Cheese
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
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12 Comments on “Buffalo Crock Pot Mac And Cheese”
can you add can chicken and would 2 cans be over bearing
Hi bb, yes, you can. If adding traditional 12 ounce cans of chicken, I don’t think 2 cans would be too much. Enjoy!
I love this. I added a can of evaporated milk and it came out so creamy and delicious. Was the hit if the party.
Oh I love the addition of evaporated milk, what a great idea Belinda, thanks for sharing!
Hi! I am making this for super bowl on Sunday for a crowd. If I double the recipe, can I cook it according to the directions? will it cook evenly?
Hi Diana, as long as your slow cooker is big enough to hold all of the ingredients, you should have no problem! I would open the slow cooker and stir the mac & cheese at an hour and a half, then check it at two hours to make sure all of the cheese has melted, but hasn’t become clumpy. Enjoy & Happy Super Bowl!
I need more macoroni and cheese recipes
Question: I know everybody’s tolerance for spice is different, so maybe you can’t really answer this, but in the original version of the recipe is it, ‘go stick your tongue under the spigot spicy’ ? I like spice, but if it’s so spicy that the heat overtakes the flavor, i’d prefer to tone it down. That said, I do want it to be ‘wow, that has a kick but i’m going to eat it anyway and then get some more’ spicy. I guess another way of putting it is, is the crowd you’ve made it for the sort that puts hot sauce on their hot sauce? Also, do you think adding more hot sauce part way through the cooking time work as well? I’m planning to make this for a crowd tomorrow night. What do you recommend?
Hi Heather, I would say this is on the lower level of spice, but you could definitely try it with half of the amount of buffalo sauce and add more at the end. Sorry for the delay in reply, hope you enjoyed the recipe!
I am makimg this now. I just wanted to know, do you drain the canned tomatoes?
Hi Al, no you do not drain the canned tomatoes. It adds to the sauciness of the dish!
This looks outrageous! We LOVE that hot habanero kick in there – I can’t wait to try this!