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Mexican Mac 'n Cheese

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By , About.com Guide

This macaroni and cheese recipe is made with nacho cheese soup, Mexican style cheese, chile peppers, and salsa. It's a tasty change of pace from the everyday mac 'n cheese, and it's cooked in the slow cooker.

Prep Time: 10 minutes

Cook Time: 3 hours

Total Time: 3 hours, 10 minutes

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 blend, with or without peppers
  • 1 can (4 oz) chopped mild 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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