Slow Cooker Mondays : Mexican Macaroni

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.

Ingredients

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

Directions

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.

For tips and tricks on using your slow cooker please LIKE our Facebook page and watchthe videos. It’d be great if you could share too using the tools below!

It’s Slow Cooker Monday! What’s in your pot?



Speak Your Mind

*