1CanCheddar Cheese Soup, Condensed , 10.5 Ounce Can
1CanRotel Diced Tomatoes with Mild Green Chiles, 10 Ounce Can
1CanFire Roasted Diced Mild Green Chiles, 4 Ounce Can
2CupsSharp Cheddar Cheese, Shredded and Divided
½PoundMacaroni or Pasta, Uncooked
In a large 6 quart slow cooker, whisk together the condensed cheddar cheese soup, sour cream, Rotel diced tomatoes, fire roasted green chiles, and water. Add the entire contents of each can and do not drain.
Stir in the macaroni and 1 cup of the shredded sharp cheddar cheese. Reserve the remaining 1 cup of cheese for later.
Cover the slow cooker with the lid and cook for 4 hours on low.
Remove the lid and stir the macaroni and cheese. Sprinkle the top with the reserved 1 cup of shredded sharp cheddar cheese. Then, top the cheese with the crushed croutons.
Recover with the lid and continue to cook for 1 hour more.
Serve and Enjoy!
♥ Any condensed cream soup can be used. Cream of Chicken and Cream of Mushroom are other great choices.♥ For more heat add hotter green chiles or Rotel "Original" or "Hot" diced tomatoes.♥ Two cups of chopped or shredded cooked chicken can be added at step #2 along with the pasta and shredded cheese. You can also stir in a large can of solid white albacore tuna, or a large can of chicken, or even a cup of crispy french fried onions.♥ Macaroni, penne, rigatoni, and cellentani pasta are all excellent choices and are interchangeable in this recipe.♥ Although the minimum cook time is 5 hours, this dish can remain in the slow cooker up to a total of 6 hours.♥ This recipe is courtesy of Donalyn Bussear.