Makes 6 servings
1 (14 oz) can diced tomatoes, undrained
1 (12 oz) can evaporated milk
1 (11 oz) can condensed cheddar cheese soup
1/4 cup water
1/2 tsp salt
1/2 tsp pepper
1/2 tsp dry mustard
1/2 tsp paprika
2/3 cup grated sharp cheddar cheese
2/3 cup grated Colby jack cheese
2/3 cup grated mozzarella cheese
2 cups whole wheat macaroni noodles (not cooked)
Fresh tomato, diced
Spray slow cooker with nonstick cooking spray. In a saucepan combine the canned tomatoes, milk, soup, water, salt, pepper, mustard and paprika. Bring to a simmer and then add the cheeses and whisk until melted. Stir in macaroni. Pour contents of saucepan into slow cooker. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until macaroni is tender. Top with diced tomatoes and serve. Salt and pepper to taste.
I have a list of recipes that I am going to try. I write GG (Greg’s Gone) next to the recipes I want to try when husband is out of town. This was one of them. I just didn’t know if he would appreciate mac n’ cheese for dinner. I, however, thought it sounded great. I loved the addition of tomatoes to brighten it up and give it some fresh flavor. It smelled great and I devoured 2 bowls before my kids even made it to the table. I would give this recipe 4 stars, if you’re a mac n’ cheese type of person.
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