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South-of-the-Border Mac and Cheese
October 11, 2016

This is the first time making slow cooker mac and cheese. I'm used to making baked mac and cheese with a roux based white sauce with lots of butter. Substituted PIPE RIGATI cooked for 7 minutes vs the 10-12. CREAM CHEESE for the American cheese, 8 oz of SHARP CHEDDAR vs the 4 oz. (per several reviews), 1-10 oz can of DICED TOMATOES WITH GREEN CHILIS (drained) saving juice for later. DH does not like his food too spicy. Added green onion on the sides.... yes, DH doesn't like them. Check slow cooker every half hour since my model is very old and very hot. Very creamy, and so easy to make. This is not your old fashioned baked in the oven mac and cheese. This is a keeper for sure. Thank you Update...... I will try this with mexican style cheeses next time.

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