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    Crockpot Macaroni and Cheese Recipe
Category: Pasta and Sauces


Read Reviews (4)
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2 cups elbow macaroni, cooked, drained, rinsed with hot water (about 3 cups cooked macaroni)
2 tablespoons real bacon bits
1/4 cup finely chopped onion
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/2 cups (6 oz) shredded mild Cheddar cheese
1 (10 3/4 oz) can condensed cream of mushroom soup or cream of celery

In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 6 - 8 hours. Mix well before serving.

  Reviewed by Estelle
This was not very good. Noodles were way too cooked, a soggy mess & the flavor wasn't all that. Will not make again
  Reviewed by Vic
I was very excited to try out this recipe...until I opened the lid of my slow cooker. The noodles were soggy and there was hardly any cheese looked more like mushed noodles with chunks of tomatoes in it. I'd suggest finding a different recipe for mac and cheese.
  Reviewed by Christine
I followed the other review and added mild Rotel but also used pepper jack cheese instead of Cheddar. 6 hours was WAY too long. At the 2 hour point it was perfect but since I had planned for 6 hours the pasta was very soggy. Only cook it 2 hours on low
  Reviewed by AutumnWytch
I kind of adapted this recipe to my own taste, but it's a fantastic base recipe! So versatile! Instead of stewed tomatoes, I added Rotel mild and habanero tomatoes, as well as green chilis and browned, spiced ground beef. I also added cumin, coriander, ancho chili powder, and a pinch of cayenne, to spice it up. In addition, I had to go with a "low fat" recipe - very simple and it doesn't taste low fat - substituting regular cheese for low fat and low fat cream of mushroom soup. But it still turned out FANTASTIC!!! Thank you for this recipe! It's a very adaptable recipe that allows those of us watching our weight some wiggle room, while still feeling we're indulging in our favorite comfort food!

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