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Macaroni and Cheese Ole
5 to 6 cups hot cooked macaroni, drained
2 tablespoons butter or margarine
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
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.
Yield: 6 servings
Slow Cooker Pasta Recipes
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