Zesty alternative to classic favorite. This looked so good and tasted even better. It was perfect for that time we felt like pasta, but wanted to try something new. Cheesy, tangy, easy! Kids who like spicy will like it, too!
1 package (8 oz or 2 c dry) uncooked elbow macaroni
1 can (about 14 oz) diced tomatoes with green peppers and onions
1 can (10 oz) diced tomatoes with mild green chiles (I added an additional 2 oz of canned chopped green chiles not used in another recipe)
1 ½ cups salsa
3 cups (12 oz) shredded Mexican cheese blend, divided
Coat inside of Crock-Pot with cooking spray. Layer macaroni, tomatoes, salsa and 2 cups cheese in pot. Cover; cook on Low 3 hours or until macaroni is tender.
Sprinkle remaining 1 cup of cheese over macaroni. Cover; cook on Low 15 minutes or until cheese is melted.
I went to check on it after two hours and stirred it up. It looked done, but I let it go the remaining hour.
Reference: Southwestern Mac and Cheese, Crock-Pot Slow Cooker Recipes (binder), p.216. Publications International, Ltd., Lincoln wood, 2013.