Mexican Mac 'N' Cheese Recipe - Cooking Index
Mexican Mac 'N' Cheese Recipe - Cooking Index
I used a 5-quart crockpot -- if using a 3 1/2-quart pot, use 5 cups of the macaroni and add more if there's room after the other ingredients are added. Enjoy!
Type: Pasta| 5 cups | 1185ml | Hot cooked macaroni - drained |
| 2 tablespoons | 30ml | Butter or margarine |
| 1 | Evaporated milk - (12 oz) | |
| 1 | Campbell's® Fiesta Nacho Cheese Soup | |
| 2 cups | 292g / 10oz | Shredded Mexican Cheddar cheese |
| 1 | Chopped green chile - (4 oz) | |
| 1 | Sliced black olives - (4 oz) - (optional) | |
| 3/4 cup | 177ml | Thick medium salsa |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Lightly grease the crockpot. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on LOW for 3 to 4 hours.
This recipe yields 6 servings.
Source:
Southern U.S. Cuisine (crockpot collection) at - http://southernfood.about.com
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