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| Photo from Lakeside.com where my mom ordered it. |
Now, I will be perfectly honest with you, the recipes weren't the only thing I was thrilled with. I love cute containers, and these come in an adorable tin that looks so good in my kitchen. With over 76 recipes to choose from, I didn't know where to begin. But actually, I started right at the beginning. That's right, the absolute first recipe in the tin was the first one I made, and is what I'm sharing today.
We are mac and cheese fiends. I have a thousand different recipes, and am always looking for new versions to try. When I saw this, I paused a moment, because six months ago I probably would have passed it by due to the extra "spice" in it. But alas, Monkey's palate has come to appreciate a little heat; he truly is his father's son! Actually, he can handle more spice and heat than Mommy, so I knew if it was something that looked acceptable to my delicate taste buds, he would be just fine.
This is a great side dish for any meal, or even double the recipe for a main dish. Full of tomato, peppers, onion and just a little heat from green chilies it's not your every day mac and cheese! I served it alongside a new sandwich, which I will be sharing tomorrow, so be sure to come back for that. I love gifts that are so "right on", and foodie gifts are quickly becoming some of my favorites.
Southwest Mac and Cheese From Crock Pot
8 oz. elbow macaroni, uncooked
1 (15 oz) can diced tomatoes with green peppers and onion, undrained
1 (10 oz) can diced tomatoes with green chiles, undrained
1 1/2 c. salsa
3 cups Mexican blend cheese, divided
Lightly coat the inside of Crock Pot with cooking spray. Stir together macaroni, tomatoes with juices, salsa and 2 cups cheese in Crock Pot. Cover and cook on LOW 3 hours 45 minutes or until macaroni is tender. (Mine actually look only about 3 hours) Sprinkle with remaining 1 cup cheese and cook for 15 minutes more, or until cheese is melted.
1 (15 oz) can diced tomatoes with green peppers and onion, undrained
1 (10 oz) can diced tomatoes with green chiles, undrained
1 1/2 c. salsa
3 cups Mexican blend cheese, divided
Lightly coat the inside of Crock Pot with cooking spray. Stir together macaroni, tomatoes with juices, salsa and 2 cups cheese in Crock Pot. Cover and cook on LOW 3 hours 45 minutes or until macaroni is tender. (Mine actually look only about 3 hours) Sprinkle with remaining 1 cup cheese and cook for 15 minutes more, or until cheese is melted.
Shared on Mandy's Recipe Box Jan. 8, 2013
Shared on Lady Behind The Curtain Jan. 9, 2013
Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013
Shared on Lady Behind The Curtain Jan. 9, 2013
Shared on Miz Helen's Country Cottage Jan. 10, 2013
Shared on The Country Cook Jan. 11, 2013
Pasta at Very Good Recipes
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Disclaimer: This is NOT a paid endorsement from Lakeside or Crock Pot. All thoughts and opinions are mine.
Hi Krista,
ReplyDeleteI love the Southwest flavor for your Mac and Cheese. Thank you so much for celebrating TWO YEARS with FULL PLATE THURSDAY, I appreciate your visit!
Come Back Soon
Miz Helen
Hello from Iowa ! I will be making this mexican casserole in the oven. ( would you give me the directions making it this way) thank you... marilyn!
ReplyDeleteIf baking in the oven, I would pre-boil the macaroni. Mix it with both cans diced tomatoes, but drain them first and the salsa. Top with the cheese and bake at 350 for 45 mins-1 hour. Hope this helps!
ReplyDelete