My family loves mac & cheese, and I love the slow cooker, so a combination of the two is a win-win!
What you will need:
16 oz, uncooked elbow macaroni
4 tbs butter, cut into cubes
1 can (12 oz.) evaporated milk
1-1/2 cups half and half
3 cups (12 oz.) shredded sharp cheddar cheese
8 oz. Velveeta cheese, cut into cubes
1/4 tsp salt
1/4 tsp pepper
Slow cooker liner (makes clean up the easiest ever!)
Put your slow cooker liner into your slow cooker, and then spray the liner with cooking spray.
Cook the pasta to al dente and drain.
Place the macaroni in the slow cooker, and immediately add the butter and stir until melted.
Add the evaporated milk, half & half, 2-1/2 cups of the cheddar cheese, (saving out a 1/2 cup), the Velveeta, and the salt and pepper; stir to blend well.
Cover and cook on low for 2 hours. During the last 15 minutes, sprinkle the remaining 1/2 cup of cheddar cheese onto the top.
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. I served with hot dogs. Yields 6-8 servings.
Thanks to Brown Eyed Baker for this recipe!