Slow Cooker Mexican Macaroni and Cheese

Slow Cooker Mexican Macaroni and Cheese 1 (12 oz.) can evaporated milk 1 cup milk 1/2 cup salsa 3 cups Mexican Taco Cheese Blend shredded cheese 1 pound precooked crumbled beef 8 ounces small uncooked pasta (such as Pipettes) Toppings (optional): sour cream, salsa, chopped onion, tortilla chips, cilantro, guacamole Mix together evaporated milk, milk, and salsa in the bottom of a slow cooker. Mix in cheese, precooked beef, and pasta making sure the pasta is covered. Cover, and set on low for 1 hour. After 1 hour, uncover, stir quickly. Recover and cook an additional 30-45 minutes or until pasta is cooked through. Serve with favorite toppings. TIPS: Be sure to use a small sized pasta so that it cooks through. The beef should be precooked before adding to the slow cooker. I suggest a thin "liquidy" type salsa rather than a chunky one. You could also add 1 cup finely chopped vegetables such as onions and/or peppers to the mac and cheese. any milk variety will work. Precooked shredded or ground chicken may be substituted for the beef.