Guest guest Posted February 21, 2001 Report Share Posted February 21, 2001 Mexican Macaroni 'n Cheese 12 oz (dry) hot cooked macaroni, drained 2 tablespoons butter 1 can (12 oz) evaporated milk 1 can Fiesta Nacho Cheese Soup (Campbell's®) 2 cups shredded Mexican Cheddar cheese 1 can (4 oz) chopped green chile (do not drain) 1 can (4 oz) sliced black olives 3/4 cup thick medium salsa (I use Ortega) Salt and Pepper to taste Grease the crockpot lightly. Toss the hot macaroni with butter, add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours. Serves 6. Happy Cooking! Jenny M., moderator ~~ Quote Link to comment Share on other sites More sharing options...
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