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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 4 |
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Ingredients:
1 can(s) petite diced tomatoes 28 oz |
2 can(s) evaporated milk |
2 can(s) condensed cheddar cheese soup |
2 1/2 cup(s) water plus extra hot water as needed |
salt and pepper to taste |
1 teaspoon(s) dry mustard |
1/8 teaspoon(s) cayenne pepper |
2 cup(s) sharp cheddar cheese 8 oz shredded |
2 cup(s) monterey jack cheese 8 oz shredded |
1 pound(s) elbow macaroni |
Directions:
1. Line slow cooker with aluminum foil caller and coat completely with vegetable oil spray.
2. Bring evaporated milk, condensed soup, water, 1tsp salt, mustard and cayenne to simmer in large pot.
3. Slowly whisk in cheddar and monterey jack until completely melted, then stir in macaroni.
4. Transfer mixture to prepared slow cooker. Cover and cook until macaroni is tender, about 2 hours on high
5. Remove foil collar, stir pasta adding hot water as needed to loosen sauce consistency. Season with salt and pepper to taste.
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