September 23, 2011

Slow Cooker Mac and Cheese

*Sorry.. no picture

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 3-4 hours. Mix well before serving.

This is simple, money saving recipe-nothing gourmet or fancy. It tasted good and was easily thrown together with basic ingredients that people normally have on hand.

*Kiley sprinkled parmesan cheese on hers... and I forgot to get her and Madee's ratings!

Rate It!
Jen: 7
Kile: 7
Destrie: good

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