1/4-1/2tspfreshly ground black pepper adjust to taste
1/2tspsalt
3 1/2cupsof triple cheddar cheese divided
Instructions
Set your slow cooker on the low setting, and spray the inside with cooking spray.
Parboil the macaroni in salted water for 6 minutes.
While the macaroni is cooking, in a small mixing bowl, whisk together, the melted butter, evaporated milk, cheddar cheese soup, sour cream, eggs, and seasonings. Whisk until fully combined.
110 oz can Rotel tomatoes and green chilies (or petite diced tomatoes)
1cupelbow macaroni
FOR THE CHEESE SAUCE:
2tablespoonsbutter
2tablespoonsflour
3/4cupmilk
1cupshredded cheddar cheese
1/2teaspoonsalt
1/2teaspoonpepper
Instructions
Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
FOR THE CHEESE SAUCE
Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Add the milk and bring to a boil...