Crockpot Macaroni and Cheese

By carvalhohm

Ingredients

• 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

Details

Adapted from slowandsimple.com

Preparation

Step 1

In 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 6-8 hours. Mix well before serving.