Categories: crockpot, dinner, pasta

Ingredients

• 1 (14 oz) can diced tomatoes, undrained
• 1 (12 oz) can evaporated milk
• 1 (11 oz) can condensed cheddar cheese soup
• 1/4 cup water
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp dry mustard
• 1/2 tsp paprika
• 2/3 cup grated sharp cheddar cheese
• 2/3 cup grated Colby jack cheese
• 2/3 cup grated mozzarella cheese
• 2 cups whole wheat macaroni noodles (not cooked)
• Fresh tomato, diced

Directions

1. Spray slow cooker with nonstick cooking spray. In a saucepan combine the canned tomatoes, milk, soup, water, salt, pepper, mustard and paprika. Bring to a simmer and then add the cheeses and whisk until melted. Stir in macaroni. Pour contents of saucepan into slow cooker. Cover and cook on HIGH for 1 1/2 to 2 1/2 hours, until macaroni is tender. Top with diced tomatoes and serve. Salt and pepper to taste.

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