5 to 6 cups hot cooked macaroni, drained, about 12 ounces dry
2 tablespoons butter or margarine
1 12 ounce can evaporated milk
1 can nacho cheese soup
2 cups shredded Mexican cheddar cheese
1 4 ounce can chopped green chiles
1 4 ounce can sliced black olives, optional
3/4 cup thick medium salsa
salt and pepper to taste
Lightly grease the crockpot. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on low for 3 to 4 hours. Serves 6.
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