Zesty Slow-Cooker Mac & Cheese

By carvalhohm

Ingredients

• 16-oz. pkg. elbow macaroni, cooked
• 16-oz. pkg. pasteurized process cheese spread, cubed
• 8-oz. pkg. Pepper Jack cheese, cubed
• 2 10-3/4 oz. cans Cheddar cheese soup
• 1 c. onion, minced
• Optional: 1/2 c. salsa

Details

Adapted from gooseberrypatch.com

Preparation

Step 1

Place macaroni and cheeses into a lightly greased slow cooker. Stir in soup until coated well; add onion and salsa, if using.

Cover and cook on low setting for 5 to 6 hours, or on high setting for 2 hours. Stir occasionally.

Makes 6 to 8 servings.