5 to 6 cups hot cooked macaroni, drained
2 tablespoons butter or margarine
1 12 (ounce) can evaporated milk
1 can Campbell's Fiesta Nacho Cheese Soup
2 cups shredded Mexican Cheddar cheese
1 (4 ounce) can chopped green chiles
1 (4 ounce) can sliced black olives (optional)
3/4 cup thick medium salsa
Salt and pepper, to taste

Lightly grease the crockpot. Toss the hot macaroni with butter; add remaining ingredients and mix well. Cover and cook on LOW for 3 to 4 hours.

Serves 6.