My Husband's Favorites: Cowboy Mac'n'Cheese

Since I shared with you my seasoning mix made with sweet onions, celery, bell peppers and parsley, I wanted to share with you another recipe that uses it.  It also features mild chili peppers, another vegetable that I grow in my garden.

This recipe got me thinking that I should dice up mild green chili peppers and freeze them in small batches for use in Tex-Mex inspired meals.

The biggest surprise for me with this meal is how much my husband loves it.  My hubby says he doesn't like mac 'n' cheese, but I made this and my hubby couldn't get enough of it.  He also loves my Turkey, Broccoli Mac and Cheese recipe.

Let me know if your hubby loves this recipe too!

Cowboy Mac'n'Cheese

serves 6

2 cans condensed cheddar cheese soup
3 cups water
2 cups beef broth
2 Tablespoons Tex-Mex chili seasoning
2 teaspoons chopped garlic
1 16 oz. container Trader Joe's Pulled Beef Brisket in Smoky BBQ Sauce
1 16 oz. box or bag of dried elbow macaroni
2 cups Mexican shredded cheese
3/4 cup frozen seasoning mix
1/4 cup diced mild green chiles

Coat a 6 quart slow cooker liner with cooking spray.

Whisk together until smooth the cheddar cheese soup, water, beef broth, chili season and chopped garlic in the slow cooker.

Add the barbecue beef, elbow macaroni, shredded cheese, seasoning mix and green chilies to the slow cooker and stir to combine.

Cover and cook on LOW for 2 1/2 to 3 1/2 hours.  Check at 2 1/2 hours as the macaroni cooks surprisingly quickly in a slow cooker.