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Submitted by: Jen Licon-Conner
from Gooseberry Patch
Originally shared on the web 03/25/2011
16-oz. pkg. elbow macaroni, cooked 16-oz. pkg. pasteurized processed cheese, cubed 8-oz. pkg. Pepper Jack cheese, cubed 2 10-3/4 oz. cans Cheddar cheese soup 1 c. onion, minced
Place macaroni and cheeses into a slow cooker. Add soup and stir until coated well; add onion. 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.
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