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Slow Cooker Southwestern Macaroni and Cheese
Author: Jackie
Ingredients
  • 8 oz uncooked elbow noodles
  • 28 oz can of diced tomatoes
  • 4 oz can of diced mild chilies
  • 1/2 onion chopped
  • 1 cup mild salsa
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • 3 cups shredded Mexican cheese
Instructions
  1. Add all of the ingredients, except for the cheese, to the slow cooker -combine it gently.
  2. Close lid and cook on low for 3 hours and 30 minutes.
  3. After 3 hours and 30 minutes, add in shredded cheese and close lid. Cook for an additional 15 minutes, or until cheese has melted.
  4. Once cheese melts, gently mix together the noodles and serve.