Southwestern Macaroni and Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 package (8 oz) elbow macaroni1 can (14.5 oz) diced tomatoes with green pepper and onion (I used Hunt's Fire Roasted with Garlic), undrained 1 can (10 oz) diced tomatoes with green chilies, undrained ( I used a 14.5 oz can)1.5 cups mild salsa3 cups shredded Mexican cheese blend, divided
1. Lightly spray slow cooker with nonstick cooking spray. Stir together macaroni, tomatoes with juice, salsa, and 2 cups cheese in prepared slow cooker. Cover and cook on LOW 3 hours 45 minutes or until macaroni is tender
2. Sprinkle remaining 1 cup cheese over contents of slow cooker. Cover and cook 15 minutes more or until cheese on top is melted
Serving Size: 1/6th of the recipe
Number of Servings: 6
Recipe submitted by SparkPeople user ANNA_CORINNE21.
2. Sprinkle remaining 1 cup cheese over contents of slow cooker. Cover and cook 15 minutes more or until cheese on top is melted
Serving Size: 1/6th of the recipe
Number of Servings: 6
Recipe submitted by SparkPeople user ANNA_CORINNE21.
Nutritional Info Amount Per Serving
- Calories: 344.3
- Total Fat: 10.7 g
- Cholesterol: 30.0 mg
- Sodium: 1,394.9 mg
- Total Carbs: 38.6 g
- Dietary Fiber: 4.5 g
- Protein: 19.8 g
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