Slow Cooker Macaroni and Cheese
Ingredients
16 ounces uncooked elbow macaroni
6 tablespoons butter(cut into cubes)
12 ounce can evaporated milk
2 cups half & half
½ cup whole milk
16 ounces sharp cheddar cheese(shredded (about 4 cups))
8 ounces Velveeta cheese(cut into cubes)
¼ teaspoon salt
¼ teaspoon pepper
Directions
Spray a slow cooker (4 to 6-quart capacity) with cooking spray. Cook the pasta to al dente and drain. Place the macaroni in the slow cooker, immediately add the butter and stir until melted.
Add the evaporated milk, half & half, whole milk, 3½ cups of the cheddar cheese, the Velveeta, salt and pepper; stir to blend well.
Cover and cook on low for 2 to 3 hours. During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese. Once done, turn the slow cooker setting to warm until ready to serve. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
