This dish is an interesting twist on the typical Macaroni and Cheese and a favorite in our household for those days when we are rushing. The green chili’s give it a little extra kick and since I am hiding the tomatoes in one of their favorite foods I feel like supermom at the end of the day. The small things in life right? The original of this recipe is from Southern Living – Slow Cooker cookbook. The addition of browned 2 cups diced pork chops or chicken makes this a complete meal.
1 8ounce package of elbow macaroni, uncooked
1 10 ounce can diced tomatoes and green chilis, undrained
1 10 3/4 can cream of mushroom soup, undiluted
1 cup water
1 8 ounce container sour cream
1 4.5 ounce can chopped green chilis
2 cups shredded Mexican four cheese blend
1. Stir together first 6 ingredients in a bowl; stir in 1 1/2 cups cheese. Pour misture into a slightly greased 3 quart slow cooker; top with remaining 1/2 cup cheese.
2. Cover and cook on LOW 4 1/2 hours or until macaroni is done.
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