Friday, May 6, 2011
16 oz. elbow macaroni
12 oz. can of evaporated milk
1 cup milk
1 can Campbells Cheddar Cheese Soup
8 oz. sharp cheddar cheese, grated
8 oz. extra sharp cheddar cheese, grated
Cook macaroni according to package directions.
Line crock pot with slow cooker liner (a seriously good idea)
In a bowl, mix evaporated milk, milk, cheddar cheese soup and grated cheese. Stir in cooked macaroni. Pour into crock pot. Cook on low 3 hours.
Can also be frozen. I use the 8x8 foil pans and Ziploc bags.
Heat oven to 425. Line baking sheet with foil. Heat cream cheese in the microwave for 20 seconds. Add green salsa, lime juice, cumin, chili powder, onion powder, and garlic powder. Stir. Add cilantro and green onions. Add chicken and cheese and mix well. Work with a few tortillas at a time and heat them in the microwave until they are soft enough to not crack. About 20-30 seconds. Place 2-3 T of chicken mixture and roll up the tortilla. Place them seam side down on the baking sheet. Spray the tops with cooking spray and sprinkle with kosher salt. Bake in oven for 15-20 minutes or until crisp. Serve with salsa.
recipe originally taken from our best bites.