Crockpot Chili Mac and Cheese

Ingredients:

• 1 lb. Box Barilla Elbows Pasta, cooked and drained
• 4 cans Campbell’s Cheddar Cheese Soup
• 2 cups Sharp Shredded Cheddar Cheese
• 1 can Hormel Chili {15 oz.}
• 1/2 tsp. Pepper
• 1/4 tsp. Salt
• 1/4 tsp. Onion Powder

Instructions:

1. Cook pasta according to package instructions, and drain.
2. In large bowl, combine drained pasta, cheddar soup, shredded cheese, chili, salt, pepper, and onion powder. Stir well.
3. Transfer mixture into Crockpot that has been sprayed with Pam Cooking Spray.
4. Cover crockpot, and cook on HIGH for 2 hours, or until cheese has melted.
5. Once done, remove lid, stir well, and serve. YUM!