Macaroni and Cheese Ole


  • 5 to 6 cups hot cooked macaroni, drained
  • 2 tablespoons butter
  • 1 12 (ounce) can evaporated milk
  • 1 can Campbell's Fiesta Nacho Cheese Soup
  • 2 cups shredded Mexican Cheddar cheese
  • 1 (4 ounce) can chopped green chiles
  • 1 (4 ounce) can sliced black olives (optional)
  • 3/4 cup thick medium salsa
  • Salt and pepper, to taste


  1. Lightly grease the slow cooker.
  2. Toss the hot macaroni with butter.
  3. Add remaining ingredients and mix well.
  4. Cover and cook on LOW for 3 to 4 hours.

Yield: 6 servings

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