TACO MAC AND CHEESE

TACO MAC AND CHEESE 2 cups uncooked macaroni noodles 1 pound lean ground beef 1 packet taco seasoning 4 tablespoons butter 2 ½ cups grated cheddar 10 ounces RoTel drained 2 ounces cream cheese diced 10.5 ounces condensed cheddar soup ½ cup sour cream 1 cup whole milk 1 teaspoon salt ½ teaspoon cracked pepper Bring a large pot of water to a boil and cook the macaroni for 6 minutes. Drain and add to a 6 quart slow cooker. While the macaroni is cooking, brown the ground beef, breaking it up as it cooks. Add the taco seasoning and stir to coat the cooked meat. Add the grated cheddar and butter to a microwave safe bowl and heat in 30 second increments, stirring each time, until melted. Pour the cheese mixture over the macaroni. Add the taco meat, RoTel, cream cheese, cheddar soup, sour cream, milk, salt, and pepper to the slow cooker and stir well to coat the noodles. Cover and cook on low for 3 hours. Stir well before serving.