Monday, April 30, 2012

Mexican Mac and Cheese

This was easy to put together on a busy day. Everyone liked it.  Will make this again.
Mexican Mac and Cheese
(crockpot)

6 cups hot cooked macaroni, drained,
2 Tbsp. butter or margarine,
1 can-12 ozs. evaporated milk,
1 can Fiesta nacho cheese soup,( I used left over queso and milk to =1 can of soup)
 2 cups shredded Mexican cheddar cheese,
1 can-4 ozs. chopped green chile,
1 can-4 ozs. sliced black olives(optional),
3/4 cup thick medium salsa,
Salt and pepper, to taste


1. Lightly grease crockpot.
2. Toss the macaroni with butter.
3. Put all of ingredients in crockpot.
4. Cover, and cook on low for 3-4 hrs.


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