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:

Lightly grease the slow cooker. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
Serves 6.
Note: I used a 5-quart slow cooker/Crock Pot, if using a 3 1/2-quart pot, use about 5 cups of the macaroni and add more if there's room after the other ingredients are added. Enjoy!

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