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Crockpot Macaroni and Cheese Recipe
SUBMITTED BY: Olga
PHOTO BY: Olga
Category: Pasta and Sauces
INGREDIENTS
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
DIRECTIONS
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.
REVIEWS
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Reviewed on Jan. 27, 2009 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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