Creamy Slow Cooker Buffalo Mac and Cheese

Buffalo sauce, spicy cheddar cheese, tomatoes and green chilies add a kick of spice and flavor to this super easy Crock Pot Mac and Cheese recipe!

Now that football season is in full swing, this Crock Pot Buffalo Mac and Cheese is a perfect addition to your game day spread. It’s ideal for feeding a crowd because it cooks hands-off in the slow cooker and stays warm for serving. The combination of buffalo sauce, cream cheese and shredded cheddar gives the dish a creamy, tangy, slightly spicy profile, while canned diced tomatoes with green chilies brighten the flavor and add texture.

This version is vegetarian-friendly and easily adaptable: use a spicy cheddar for more heat or a classic cheddar for a milder result. It’s a straightforward, crowd-pleasing side or main that pairs well with wings, sliders, or a simple green salad.

Ingredients

• 12 ounces macaroni noodles — uncooked elbow or macaroni.
• 20 ounces diced tomatoes with green chilies — two 10 oz cans; drained or with a little of the juices, depending on desired moisture.
• 16 ounces cream cheese — cubed so it melts evenly into the noodles.
• 3 cups shredded cheddar cheese — use classic cheddar for mild, or swap for habanero/sharp cheddar to add heat.
• 1 cup buffalo sauce — Frank’s works well, but use your preferred brand or homemade sauce.

Step by step instructions

1. Cook the pasta: Bring a large pot of salted water to a boil and cook the macaroni until al dente according to package directions. Drain well so the finished dish isn’t overly watery, then transfer the cooked pasta to a large crock pot.
2. Add the cheeses and tomatoes: Add the diced tomatoes with green chilies, cubed cream cheese, shredded cheddar and buffalo sauce to the crock pot. If you prefer a creamier texture, break the cream cheese into smaller pieces and distribute them across the pasta.
3. Combine gently: Stir all ingredients together until they are evenly distributed. The cream cheese will begin to melt as the crock pot warms, and the buffalo sauce will coat the noodles and cheese.
4. Slow cook on low: Cover and cook on the low setting for 1½ to 2 hours. Check after 90 minutes and stir gently to ensure even melting. The goal is a smooth, creamy mac and cheese without overcooking the pasta.
5. Keep warm for serving: When the dish is finished, serve immediately. If you’re entertaining, set the crock pot to the warm setting for up to 4 hours so guests can help themselves without losing texture or flavor.

This recipe is as easy as boiling pasta, combining a few simple ingredients, and letting the crock pot do the work. In roughly two hours you’ll have a creamy, tangy, slightly spicy mac and cheese that’s perfect for sharing. Let it rest on warm while you enjoy the game and refill bowls as needed.

Recipe author: Whitney Bond