Friday, March 15, 2013
Southwestern Mac and Cheese - America's Favorite Name Brands Cookbook
1 package (8oz) elbow macaroni, uncooked
1 can (about 14 oz) diced tomatoes with green peppers and onions
1 can (10 oz) diced tomatoes with green chiles
1 1/2 cups salsa
3 cups (about 12 ounces) shredded Mexican cheese blend, divided
Lightly coat inside of a slow cooker with nonstick cooking spray. Stir together macaroni, tomatoes, salsa, and 2 cups cheese in prepared slow cooker. Cover; cook on LOW 3 hours and 45 minutes or until macaroni is tender.
Sprinkle remaining 1 cup cheese over contents of slow cooker; cook 15 minutes or until cheese on top melts.
Makes 6 servings.