BEST slow cooked Mac and cheese!
Ingredients:
16 ounces COOKED al dente elbow macaroni
1/2 teaspoon black pepper
6 tablespoons butter
1 (12 ounce) can evaporated milk
2 1/2 cups whole milk
1 (16 ounce) pckge shredded sharp cheddar (reserve 1/2 cup)
8 ounces Velveeta
8 ounces cream cheese
Instructions:
Mix all ingredients in slow cooker, & cook on low 3-4 hours. Pour on remaining cheese, cover & let melt.
Slow cooker temp can vary. Mine took about the whole 3 hours. My mom said hers only took 2. Keep an eye on it, & if everything is melted & mixed, you can change it to the warm setting.
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