Spicy Slow Cooker Mac-n-Cheese

Spicy Slow Cooker Mac-n-Cheese

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"A spicy and simple twist on classic macaroni and cheese! If you can't find andouille sausage, try crumbled chorizo or kielbasa."

Ingredients 2 h 15 m {{adjustedServings}} servings 553 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 553 kcal
  • 28%
  • Fat:
  • 29.8 g
  • 46%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 22.8 g
  • 46%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 1105 mg
  • 44%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. Stir the condensed soup and water together in a slow cooker until smooth. Add the shell pasta and andouille sausage. Set the slow cooker to High; cook 2 hours, stirring frequently to prevent sticking.
  2. Once the pasta is tender, stir in the sour cream, Cheddar, and mozzarella until the cheeses melt. Season to taste with salt and pepper. Remove from heat, and allow to rest 15 minutes before serving.
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Reviews 25

  1. 35 Ratings


I've made this recipe several times with no changes whatsoever. Which is why I'm reviewing it AS IS, unlike many reviewers here who rate the recipe then proceed to list 5-25 changes. Not fair to the issuers of these recipes. I love to read recipes, but it really scrapes my rear-end to have all these "ratings" that include a jillion changes and modifications. Please respect the generous souls that share their recipes here! (By the way, this mac-n-cheese recipe is great for those of us on the run) Prepare it like the recipe states, THEN make changes if you wish. If your changes are delicious, be daring and post a new recipe. But don't be surprised when others completely change your recipe then have the audacity to give you a low rating. (Soap box closed)


I was really excited to try out this recipe. The final dish came was excellent. I did however make the following modifications. 1. I used Chorizo sausage which I first browned along with a can ( 4 oz. ) of green chiles and around 10 oz of picante sauce ( medium ). Salt and peppered 2. Removed from heat and cut the browned sausage ( 1 lb ) in rounds ( still pink in center ) and added to slow cooker - which already had the cheddar soup and water mixed in. 3. Added a 1/2 packet of taco seasoning. 4. Cooked for an additional hour on High, and added another 3/4 cup water. I also did not stir frequently as I think this defeats the purpose of a slow cooker. 5. Added extra cheddar cheese. I let it this dish sit overnight as well. Very well received by my wife. There was a nice background heat to a traditional baked mac and cheese taste. This was not a standard creamy out of the box Velveeta meal.


This recipe was really easy and tasted great. I used turkey kielbasa and browned it first. Next time I will add the kielbasa with the cheese and sour cream as it kind of took over the flavor of the rest of the dish. Also, I found that using whole wheat pasta made it less mushy and added some nutrition!