2 cups cubed American cheese
1 can (12-oz) evaporated milk
1 cup cubed sharp cheddar cheese
1 can (4-oz) diced green chilies, drained
2 tsp chili powder
2 medium-size tomatoes, seeded and chopped
5 green onions, sliced
Place the pasta, cheeses, milk, chilies, and chili powder in a slow cooker; stir to mix well.
Place lid on cooker and cook on high for 2 hours, stirring twice during cooking.
Stir in the tomatoes and onions; cook until they are heated through.
Yield: 4 servings
Note: File Photo