Tuesday, March 10, 2015

Mexican Macaroni

I put this together one afternoon when it was cold and dreary here.  It is a nice change from regular mac and cheese.  I really liked it.
Mexican Macaroni
Southern Living Slow-Cooker Cookbook

1 8 oz package elbow macaroni, uncooked
1 10 oz can diced tomatoes and green chilies, undrained
1 can cream of mushroom soup, undiluted
1 c water
1 c sour cream
1 4.5 oz can chopped green chilies
2 c shredded Mexican four cheese blend cheese(Beth use part cheddar and part Monterey jack)

Stir together first 6 ingredients in a bowl.  Stir in 1 1/2 c cheese.  Pour mixture in to a greased 3 qt crock pot(Beth used a 9 x 13 crockpot)  Top with remaining cheese.

Cover and cook on low for 4.5 hours.  Makes 6 servings.

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