Mexican Mac n Cheese

written by CrockPot Cooking | March 2, 2018

Ingredients

5 to 6 cups hot cooked macaroni, drained (about 12 oz dry)
2 tablespoons butter
1 can (12 oz) evaporated milk
1 can Nacho Cheese Soup
2 cups shredded Mexican cheese
1 can (4 oz) chopped green chile
1 can (4 oz) sliced black olives, optional
3/4 cup thick medium salsa
salt and pepper to taste

Directions

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.