Mexican mac and cheeseI may be the only mother whose children don't like mac and cheese. I know, it makes no sense, right? They seem to think it is too bland or something and would rather eat noodles dressed up with something other than a cheese sauce, but I refuse to give up on this whole mac and cheese thing with my kids. My reason is selfish, I admit, since I do love me some noodles covered in queso yumminess.

This slow cooker south of the border mac and cheese may just be the version that brings my kids over to the cheesy side of noodles. You see my kids like a little spice. My 2-and-a-half-year old shovels salsa in her mouth with joy whenever it is on the table. I'm thinking perhaps the added spiciness in this recipe will be a hit with my kiddos. If not, all I can say is more for me.

Read more ¿Qué más: Chicken tamal casserole: A yummy twist on a Latino classic

South of the Border Mac and Cheese


2 1/2 cups rotini pasta
1 (12 fluid ounce) can evaporated milk
8 ounces American cheese, cut into cubes
4 ounces shredded sharp Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
2 teaspoons chili powder
2 tomatoes, seeded and chopped
5 green onions, sliced


Get the full recipe directions at

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About the author

You can find Claudya Martinez on her own blog Unknown Mami. Stop by, she loves visitors. Of course you can also find her on Twitter or Facebook.

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