Monday, June 8, 2009

Mac'n Cheese Supper

By Vera

1 1/2 pounds lean ground beef
2 (7 oz.) packages macaroni and cheese dinners
1 (15 oz.) can whole kernel corn, drained
1 1/2 cups shredded Monterey Jack cheese
1/2 teaspoon salt

Sprinkle ground beef with 1/2 teaspoon salt, brown in skillet until no longer pink and drain.
Prepare macaroni and cheese according to package directions.
Spoon in beef, macaroni and corn in sprayed 5 quart slow cooker and mix well.
Cover and cook on LOW for 4 to 5 hours.
When ready to serve, sprinkle Jack cheese over top and leave in cooker until cheese melts.

Serves 4 to 6.

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