1. Stir together elbow macaroni, diced tomatoes, soup, water, and sour cream.
2. Stir in 1 1/2 cups of the cheese.
3. Pour mixture into a lightly greased 3 quart slow cooker, top with remaining cheese.
4. Cover and cook on Low 4 1/2 hours or until macaroni is done.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 2-4
1 pkg elbow macaroni
1 can Italian style diced tomatoes
1 can cream of mushroom soup
1 cup water
1 container sour cream
2 cups shredded Italian blend cheese
Health info:
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