Slow Cooker Macaroni and Cheese with Hatch Chiles and Caramelized Onions
Spicy, sweet, savory and completely delicious, this economical pasta dish is a true crowd-pleaser. Cooking this dish in the slow cooker makes prep a breeze and cleanup easy. This recipe makes 8 servings.
PREP TIME
15 minutes
COOK TIME
4 hours / 0 mins
Ingredients
For the caramelized onions:
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, sliced
Salt, for seasoning
Remaining ingredients:
1 pound sharp cheddar cheese, shredded
8 ounces elbow macaroni, cooked to al dente according to package instructions
5-6 roasted hatch chiles, sliced
8 ounces full-fat sour cream
1/2 cup condensed cream of mushroom soup
1/2 cup condensed cream of chicken soup
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
1 large yellow onion, sliced
Salt, for seasoning
Remaining ingredients:
1 pound sharp cheddar cheese, shredded
8 ounces elbow macaroni, cooked to al dente according to package instructions
5-6 roasted hatch chiles, sliced
8 ounces full-fat sour cream
1/2 cup condensed cream of mushroom soup
1/2 cup condensed cream of chicken soup
Salt and pepper, to taste
Directions
Make the caramelized onions: Heat butter and oil to medium in a large, heavy skillet. Add the onions and toss to combine. Cook for 15-20 minutes, stirring occasionally. Remove from heat and set aside to cool.
Add caramelized onions and remaining ingredients to slow cooker; fold gently to combine. Cook on low for 4 hours. Remove lid, stir and season with salt and pepper to taste. Serve immediately.
Add caramelized onions and remaining ingredients to slow cooker; fold gently to combine. Cook on low for 4 hours. Remove lid, stir and season with salt and pepper to taste. Serve immediately.
Looking for inspiration? Try these recipes:
Smoked Salmon Spread
Spinach Salad
Five Ingredient Guacamole
