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Slow Cooker Green Chile Macaroni and Cheese

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Green Chile Mac & Cheese: creamy, cheesy mac with a hint of green chile heat-simple crockpot comfort with just 7 ingredients!

Sometimes you just need easy comfort food to get you through a tough and busy day.  Easy, as in simply stirring ingredients together and then letting a crockpot slow-cook a delicious comforting meal.

This is exactly that type of recipe. It has 7 ingredients, 10 minutes of prep time, and makes a dinner or side dish everyone will love.

Green Chile Mac & Cheese on a plate with a glass of red wine.

🔍 Quick Look: Slow Cooker Green Chile Macaroni & Cheese

  • Ready in: Prep Time: 10 minutes, Slow Cook Time: 4 Hours
  • Servings: 8
  • Calories: ~302 kcal per serving (based on nutrition panel)
  • Main Ingredients: Macaroni, shredded cheese, canned green chiles, cheddar cheese soup, sour cream
  • Elements of Taste: Cheesy & Mildly Spicy
  • Cook Method: Slow Cooker (Crockpot)
  • Difficulty: Super Easy, just dump, stir, and cook
  • Why You'll Love It: Cheesy macaroni is kicked up with mild chile flavor, is simple to make, and cooks unattended for hours.

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Why This is The Best Crock Pot Mac & Cheese Recipe

A few months ago, my neighbor Donalyn, knew I was having one of those days and she was having a tough time too. She graciously made this particular recipe and gifted me with a comfort meal that I will never forget.

Her macaroni and cheese was so creamy, so cheesy, with just a touch of green chile heat, I just had to ask for the recipe. I was so surprised when the prep was as simple as stirring the ingredients in a slow cooker and then letting it slow cook away!

These are the kind of dinners you dream of being able to make. We all need easy and comforting food, especially when life is too busy and complicated. This slow cooker/crockpot recipe has the easiest and fastest prep ever for busy days!

Now, you might be thinking, "Another mac & cheese"? Humbug! But this macaroni and cheese is made extra special with the addition of green chiles and diced tomatoes. I love mac and cheese that has tomato added and this version has another kick-up in flavor with the addition of green chiles.

Another great thing about this recipe is that you can completely personalize it for your own taste. Want it spicier? Don't have cheddar cheese soup? Want another layer of flavor or more protein? I've got you covered with all types of substitutions and additions below.

Are you ready to make the easiest, kicked-up mac and cheese? Great!

So, let's cook!

Ingredient Notes

ngredients, clockwise from top right: shredded cheddar cheese, cheddar cheese soup, green chilies, sour cream, Rotel tomatoes, croutons, macaroni.

This slightly spicy crockpot macaroni and cheese has only 7 ingredients plus water:

  • Condensed Cheddar Cheese Soup - Condensed soup is the wonder ingredient that is the basis for this sauce.
  • Diced Green Chiles - For the best flavor choose a fire-roasted diced green chile.
  • Sour Cream - Classic mac and cheese begins with a bechamel sauce that contains milk. This quick prep slow cooker recipe includes sour cream to bring the dairy element plus a tangy flavor.
  • Rotel Diced Tomatoes with Green Chiles - I prefer to use the mild variety as it is the most versatile.
  • Macaroni - Elbow macaroni, penne, rigatoni, and cellentani pasta are all excellent choices and are interchangeable in this recipe.
  • Shredded Sharp Cheddar Cheese - Although any cheddar cheese is delicious and works well in this recipe, sharp cheddar cheese brings a bigger punch of flavor.
  • Croutons - Optional - Crushed croutons are very tasty as a topper to this dish. Garlic and cheese, Caesar, and simply cheese-flavored croutons are good choices.

Please see the recipe card for the exact quantities.

Substitutions

Make this macaroni and cheese spicier or change up the soup and macaroni for what you prefer or have on hand in the pantry:

  • Rotel Mild Tomatoes & Green Chiles - Substitute the "Original" for more spice or the "Hot" for real heat.
  • Mild Green Chiles - Substitute "Fire Roasted" for a smokier flavor or amp up the heat with a spicier chile.
  • Cheddar Cheese Condensed Soup - Substitute Cream of Chicken, Cream of Mushroom, or any other "cream" variety you like.
  • Macaroni Pasta - Any hearty pasta is fantastic! Penne, rigatoni, and cellentani pasta are all excellent choices and are interchangeable for macaroni in this recipe.
Three types of pasta are shown that can be substituted for elbow macaroni. From left to right: cellentani, penne, and rigatoni.

As you can see, there are lots of variations for this green chile macaroni and cheese. I heartily recommend adding shredded rotisserie chicken. I love the extra taste, texture, and protein boost of chicken.

Serve this kicked-up mac and cheese with a nice green salad or some veggies, and you have the easiest full-out comfort meal you might have ever made!

Additions & Variations

You can change up the flavor by adding any of the following choices. However, you should not add more than a total of two cups of additions:

  • 1 Large Can of Chicken, drained.
  • 2 Cups of Shredded Cooked Chicken
  • 1 Large Can of Solid White Albacore Tuna, drained
  • 1 Cup of Crispy French Fried Onions
  • 1 Cup of Fresh or Frozen Corn Kernels

How to Make Green Chile Macaroni & Cheese in a Slow Cooker

A slow cooker containing the sauce ingredients: cheddar cheese soup, Rotel tomatoes, sour cream, and green chiles.

Step 1 - In a large 6-quart slow cooker, whisk together the condensed cheddar cheese soup, sour cream, Rotel diced tomatoes, fire-roasted green chiles, and water. Add the entire contents of each can and do not drain.

Macaroni and shredded cheddar cheese are stirred into the macaroni and cheese sauce ingredients in a large slow cooker.

Step 2 - Stir in the macaroni and 1 cup of the shredded sharp cheddar cheese. Reserve the remaining 1 cup of cheese for later. Cover the slow cooker with the lid and cook on low for 3 hours.

Additional shredded cheese is sprinkled over the top of the slow cooker mac and cheese.

Step 3 - Remove the lid and stir the macaroni and cheese. Sprinkle the top with the reserved 1 cup of shredded sharp cheddar cheese. Recover with the lid and continue to cook for 1 hour.

Optional Process Step - Add crushed croutons on top of the shredded cheese.

OPTIONAL-If desired, add crushed croutons on top of the layer of shredded cheese before proceeding to cook for 1 hour.

Green Chile Macaroni and Cheese being spooned from a slow cooker.

My Top Tips

♡ To keep the crushed croutons crunchy, line the lid of the slow cooker with a paper towel, which keeps the cooking condensate from falling onto the croutons.

♡ I keep all kinds of leftover pasta that have the same cooking time in a large glass canister. Many times, I have a left-over partial box of uncooked pasta. Instead of keeping many individual, partial boxes of pasta, I add them to this jar. The variety of shapes is fun to use in pasta dishes.

♡ Although the cooking time is 4 hours, this dish can remain in the slow cooker for up to a total of 6 hours on low.

Storage & Reheating Instructions

  • Storage: You can store leftover Green Chile Mac & Cheese in an airtight container in the refrigerator for up to 5 days.
  • Reheating: Adding a small amount of water to this mac & cheese will help loosen the mixture so it reheats easily. You can reheat it gently in the microwave or on the stove in a skillet.
A plate loaded with mac and cheese with a slow cooker in the background.

More Slow Cooker/Crockpot Dinners You'll Love

♡ Did you love this Slow Cooker Green Chile Macaroni and Cheese? Please leave a star rating and a comment below!

📖 Recipe

Green Chile Mac & Cheese on a plate with a glass of red wine.

Slow Cooker Green Chile Macaroni and Cheese

4.39 from 13 votes
By: Jan Nunes
Green Chile Mac & Cheese: creamy, cheesy mac with a hint of green chile heat-simple crockpot comfort with just 7 ingredients!
Print Share Pin
Prep Time ~ 10 minutes
Cook Time ~ 4 hours
Total Time ~ 4 hours 10 minutes
Servings ~ 8 Servings
Calories ~ 302kcal

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Equipment

  • Six Quart Slow Cooker

Ingredients
 

  • 1 Can Cheddar Cheese Soup, Condensed , 10.5 Ounce Can
  • 1 Cup Sour Cream
  • 1 Can Rotel Diced Tomatoes with Mild Green Chiles, 10 Ounce Can
  • 1 Can Fire Roasted Diced Mild Green Chiles, 4 Ounce Can
  • 1 Cup Water
  • ½ Pound Macaroni or Pasta, Uncooked
  • 2 Cups Sharp Cheddar Cheese, Shredded and Divided
  • 2 Cups Crushed Croutons

Instructions
 

  • In a large 6 quart slow cooker, whisk together the condensed cheddar cheese soup, sour cream, Rotel diced tomatoes, fire roasted green chiles, and water. Add the entire contents of each can and do not drain.
    1 Can Cheddar Cheese Soup, 1 Cup Sour Cream, 1 Can Rotel Diced Tomatoes with Mild Green Chiles, 1 Can Fire Roasted Diced Mild Green Chiles, 1 Cup Water
  • Stir in the macaroni and 1 cup of the shredded sharp cheddar cheese. Reserve the remaining 1 cup of cheese for later. Cover the slow cooker with the lid and cook on low for 3 hours.
    ½ Pound Macaroni or Pasta, 2 Cups Sharp Cheddar Cheese
  • Remove the lid and stir the macaroni and cheese. Sprinkle the top with the reserved 1 cup of shredded sharp cheddar cheese. Recover with the lid and continue to cook for 1 hour.
    OPTIONAL - If desired, add crushed croutons on top of the layer of shredded cheese, before proceeding to continue to cook for 1 hour. Serve and Enjoy!
    2 Cups Crushed Croutons

Video

Notes

My Top Tips
♡ To keep the crushed croutons crunchy, line the lid of the slow cooker with a paper towel, which keeps the cooking condensate from falling onto the croutons.
♡ I keep all kinds of leftover pasta that have the same cooking time in a large glass canister. Many times, I have a left-over partial box of uncooked pasta. Instead of keeping many individual, partial boxes of pasta, I add them to this jar. The variety of shapes is fun to use in pasta dishes.
♡ Although the cooking time is 4 hours, this dish can remain in the slow cooker for up to a total of 6 hours on low.
Storage & Reheating
Storage: You can store leftover Green Chile Mac & Cheese in an airtight container in the refrigerator for up to 5 days.
Reheating: Adding a small amount of water to this mac & cheese will help loosen the mixture so it reheats easily. You can reheat it gently in the microwave or on the stove in a skillet.
This recipe is courtesy of Donalyn Bussear. Thank you Donalyn!

Nutrition

Calories: 302kcal | Carbohydrates: 27g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 384mg | Potassium: 378mg | Fiber: 1g | Sugar: 4g | Vitamin A: 634IU | Vitamin C: 5mg | Calcium: 246mg | Iron: 1mg

Per 1 serving. All nutritional information on this site is an estimate. Your results may vary.

Encharted Cook™ or Jan Nunes shall not be liable for adverse reactions or any other outcome resulting from the use of recipes or recommendations on this website or actions you take as a result.

© 2018-2025 Encharted Cook, Jan Nunes. All rights reserved.

Course: Main Course
Cuisine: American

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About Jan Nunes

Jan is the creator and owner of Encharted Cook. Her cooking and baking journey began more than 50 years ago and she specializes in showing how recipes and ingredients can work together and why. At Encharted Cook you can rely on proven recipes and take your cooking and baking up to the next level.

Comments

    4.39 from 13 votes (12 ratings without comment)

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  1. katherine brooks says

    Perfect for game day! Perfect for any day! Love it! Love it! Love it!

    Reply

  2. Jessica says

    How much pasta would equal 1/2 a pound?

    Reply

    • Jan Nunes says

      Hi Jessica!

      Thank you for your question!

      A 1/2 pound of pasta is equal to 8 oz. Many pastas are sold in one pound packages. So, you would use 1/2 of a package.

      Please let me know if you have any other questions... I'm glad to help!

      ~Jan

      Reply