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Mexican Mac 'n Cheese

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Ingredients:

  • 5 to 6 cups hot cooked macaroni, drained (about 12 oz dry)
  • 2 tablespoons butter
  • 1 can (12 oz) evaporated milk
  • 1 can Nacho Cheese Soup
  • 2 cups shredded Mexican 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

Preparation:

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