4 Ingredient Slow Cooker Mac and Cheese

• Canned Goods

  • 2 12 oz cans Evaporated milk

• Condiments

  • 1 tsp Mustard

• Pasta & Grains

  • 1 lb Macaroni elbows

• Baking & Spices

  • 1/2 tsp Paprika
  • 1 Salt

• Dairy

  • 3 1/2 cups Cheese
  • 2 cups Whole milk

• Other

  • 4 quart slow cooker

Found on growingupgabel.com

Ingredients

• 4 quart slow cooker
• 1 lb (2 cups) uncooked macaroni elbows
• 2 12 oz cans evaporated milk
• 2 cups whole milk
• 3 1/2 cups shredded cheese (I used sharp cheddar and Monterrey jack)
• 1/2 teaspoon paprika (optional)
• 1 teaspoon mustard (optional)
• Salt to taste
• 4 quart slow cooker
• 1 lb (2 cups) uncooked macaroni elbows
• 2 12 oz cans evaporated milk
• 2 cups whole milk
• 3 1/2 cups shredded cheese (I used sharp cheddar and Monterrey jack)
• 1/2 teaspoon paprika (optional)
• 1 teaspoon mustard (optional)
• Salt to taste

Directions

• Reserve 1/2 cup of cheese and set aside. Put the rest of the ingredients in the slow cooker and stir to combine. Cook on LOW for 2 hours.
• At the 2 hour mark, start checking the pasta every 20 minutes or so to make sure the dish doesnt overcook. The liquid absorbs right at the end of the cooking time.
• Depending on your slow cooker, the pasta may take another hour or two to cook. But just keep an eye on it.
• When it looks like all the liquids are just absorbed, sprinkle the remaining 1/2 cup cheese on top and cook until mac and cheese is done.
• Reserve 1/2 cup of cheese and set aside. Put the rest of the ingredients in the slow cooker and stir to combine. Cook on LOW for 2 hours.
• At the 2 hour mark, start checking the pasta every 20 minutes or so to make sure the dish doesnt overcook. The liquid absorbs right at the end of the cooking time.
• Depending on your slow cooker, the pasta may take another hour or two to cook. But just keep an eye on it.
• When it looks like all the liquids are just absorbed, sprinkle the remaining 1/2 cup cheese on top and cook until mac and cheese is done.