Slow Cooker Macaroni and Cheese

• Vegetarian

• Canned Goods

  • 1 12 oz can Evaporated milk

• Pasta & Grains

  • 1 16 oz box Elbow macaroni

• Baking & Spices

  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Dairy

  • 3 4 lb block American cheese, white
  • 4 tbsp Butter, salted
  • 3 cups Cheddar cheese
  • 1 1/2 cups Half & half

Found on thecountrycook.net

Description

Directions

• Cook the pasta according to the package directions until al dente (should still have a little bite to it.)
• Spray a 4-quart slow cooker with nonstick cooking spray.
• Place the cooked macaroni into the slow cooker.
• Add the butter and stir until coated.
• Pour in evaporated milk, half & half, 2 cups shredded cheddar cheese, cubed American cheese salt & pepper. Stir to blend.
• Cover and cook on low for 1 1/2 to 2 hours (gently stir occasionally as it cooks.)
• During the last 15 minutes of cooking, top with remaining cup of shredded cheddar cheese. Cover and allow cheese to melt.
• Once done, turn the slow cooker to the warm setting until ready to serve.

Nutrition