March Madness Day 3: Three Cheese Tomato Mac n’ Cheese

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.

Review:
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.