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home > recipes > pasta > crockpot mexican macaroni and cheese
from NY, US 5 to 6 cups hot cooked macaroni, drained -12 oz dry 2 Tbs butter 1 can 12 oz evaporated milk 1 can nacho cheese soup , undiluted 2 cups shredded Mexican Cheddar cheese 1 ,4 oz can chopped green chilies 1 , 4 oz can sliced black olives 3/4 cup thick medium salsa salt and pepper to taste Yield: 4-6 servings Grease your crock pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours. My note: Check and stirring occasionally as some cookers heat hotter and faster than others. Source: Quick and Easy Family Recipes

Crockpot Mexican Macaroni and Cheese


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list all recipes for PASTA (159)
list all recipes by BUTTERFLYDOG (1134)


   

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keyword: crockpot
keyword: mexican
keyword: macaroni
keyword: cheese
recipes for pasta
recipes by butterflydog
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(posted June 3, 2012)

from NY, US

5 to 6 cups
hot cooked macaroni, drained -12 oz dry
2 Tbs
butter
1 can 12 oz
evaporated
milk
1 can
nacho cheese soup , undiluted
2 cups shredded Mexican
Cheddar
cheese
1 ,4 oz can chopped
green chilies
1 , 4 oz can sliced black olives
3/4 cup
thick medium salsa
salt and pepper to taste
Yield: 4-6 servings

Grease your crock
pot lightly. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.

My note: Check and stirring occasionally as some cookers heat hotter and faster than others.

Source: Quick and Easy Family Recipes



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