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Mexican Macaroni & Cheese
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5 to 6 cups hot cooked macaroni, drained (about 12 oz dry)
2 tablespoons butter or margarine
1 can (12 oz) evaporated milk
1 can Fiesta Nacho Cheese Soup (Campbell's®)
2 cups shredded Mexican Cheddar cheese
1 can (4 oz) chopped green chile
1 can (4 oz) sliced black olives (optional)
3/4 cup thick medium salsa
salt and pepper to taste
Lightly grease the slow cooker/Crock Pot. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Note: I used a 5-quart Crock Pot, if using a 3-1/2-quart pot, use 5 cups of the macaroni and add more if there's room after the other ingredients are added. Enjoy!
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