Easy Mexican Mac and Cheese

From: Mommy Diva

On Nov 4, 2008

A decent recipe, mild in flavor for what I was expecting. I liked the idea of the flavors, but would increase the spice next time, would also make the bacon crisp prior to adding it in. Just about 2 hours worked for mine, but I do have an older crockpot...I do suggest checking your pasta frequently and turning it to low early to avoid overcooking pasta. Next attempt I might add a jalepeno pepper for a little more spice. Nice and creamy - good recipe using ingredients well. Thanks! Made for first Craze-E Contest 2008.

From: Chef Jean

On Nov 3, 2008

Dh and I thought this was great! We thought that the spice was just right and that everything blended well. I did use turkey bacon(as I always do) and I think that might have helped with the "chewy bacon" problem another reviewer had. I didn't mind the "babysitting" because it only took 2 hours and I just stirred whenever I went back into the kitchen. This did turn out very rich even with low fat milk, which we really enjoyed. Great recipe, thanks.

From: Lainey6605

On Nov 3, 2008

This was OK for us, but I just don't think we cared for a Mexican-type macaroni and cheese all that much. I cooked mine for about 2 hours. The pasta was done just right. I do think the bacon should be cooked crispy in the microwave before adding to the crock pot. I thought it was a nice use of contest ingredients, though!

From: JanuaryBride

On Nov 3, 2008

Mine turned into total mush between an hour and fifteen minutes and an hour and forty-five minutes. Tasted great, but could not serve (noodles were totally gone). I liked the ingredients though and may try it again, turning it to low after the first 45 minutes.