Table of Contents
Table of Contents
Ingredients
#- 4 ounces block american cheese
- 12 ounces block cheddar cheese
- 1/4 cups butter
- cayenne pepper
- cold water
- 1/2 tsp dry mustard
- 1 pound elbow pasta
- 12 ounces evaporated milk
- 1/4 tsp garlic powder
- 2-1/2 cups milk
- non-stick spray
- 1/2 tsp pepper
- 1 tsp salt
Directions
#- Spray 6-quart slow cooker with non-stick spary.
- Rince the uncooked elbow pasta in cold water and drain.
- Add the pasta to the crockpot along with milk, evaporated milk, block cheddar
cheese, block american cheese, salt, pepper, dry mustard, garlic powder and
cayenne pepper. Stir to combine, making sure the macaroni is submerged in
liquid as much as possible.
- Dot with cubed butter.
- Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on the
slow cooker, the meal may be ready know but may require up to 2 hours.
- When done, pasta will be tender and liquid will be thick and creamy. Sauce
will continue to thicken after the meal is finished.