1 8 oz package elbow macaroni

1 can diced tomatoes with green peppers and onions, undrained(14oz)

1 can diced tomatoes with green chilies, undrained (10 oz)

1 1/2 cups salsa

Kraft Shredded 2% Mexican Four Cheese blend, 3 cup

Directions

Lightly coat inside of crockpot with nonstick cooking spray. Stir together first 4 ingredients and 2 cups of the cheese. Cover and cook on low 3 hours and 45 minutes or until macaroni is tender. Sprinkle remaining one cup of cheese on top and cover and cook about 15 minutes until cheese on top is melted. Makes 6 servings.

Number of Servings: 6

Nutritional Info

Servings Per Recipe: 6

Amount Per Serving

Calories: 333.2

Total Fat: 10.9 g

Cholesterol: 30.0 mg

Sodium: 1,079.3 mg

Total Carbs: 37.2 g

Dietary Fiber: 3.4 g

Protein: 20.4 g

View full nutritional breakdown of Crockpot Southwest mac and cheese calories by ingredient