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Farmhouse Macaroni And Cheese By Joanna Lund

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  • 3 c Cooked elbow macaroni; rinsed and drained
  • 2 tb Hormel Bacon Bits
  • 1/4 c Chopped onion
  • 1 3/4 c Stewed tomatoes; undrained (one 14 1/2 oz. can)
  • 1 1/2 c Shredded Kraft reduced-fat Cheddar cheese; (6 oz.)


~- 1 can Healthy Request Cream of Mushroom Soup -- (10 3/4 oz.)
In a slow cooker, combine macaroni, bacon bits, onion, undrained stewed tomatoes, and Cheddar cheese. Pour mushroom soup over top. Mix well to combine. Cover and cook on LOW for 6 to 8 hours. Mix well before serving.
HINT: 2 cups uncooked macaroni usually cooks to about 3 cups
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