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Mexican Mac 'N' Cheese
5 cups hot cooked macaroni -- drained
2 tablespoons butter or margarine
1 can evaporated milk - (12 oz)
1 can Campbell'sŪ Fiesta Nacho Cheese Soup
2 cups shredded Mexican Cheddar cheese
1 can chopped green chile - (4 oz)
1 can sliced black olives - (4 oz) -- (optional)
3/4 cup thick medium salsa
Salt -- to taste
Freshly-ground black 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.
This recipe yields 6 servings.
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