Ingredients

5 C. hot cooked macaroni drained
2 Tbsp. butter or margarine
1 can evaporated milk-12 oz.
1 can Campbell’s® Fiesta Nacho Cheese Soup
2 C. shredded Mexican Cheddar cheese
1 can chopped green chile-4 oz.
1 can sliced black olives-4 oz. optional
3/4 C. thick medium salsa
Salt to taste
Freshly ground black pepper to taste

Cooking Instructions

Lightly grease the crock pot. Toss the hot macaroni with butter, add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours.
 
 
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