Slow Cooker Macaroni & Cheese!

Ingredients

• 16 ounces elbow macaroni
• 1 tablespoon salt
• 1/2 teaspoon black pepper
• 6 tablespoons butter
• 1 (12 ounce) can evaporated milk
• 2 1/2 cups whole milk
• 1 (16 ounce) package shredded sharp cheddar
• 8 ounces Velveeta
• 8 ounces cream cheese
• 1/2 teaspoon dry mustard

Instructions

1. Slow Cooker Mac and Cheese
2. Ingredients
3. 16 ounces elbow macaroni
4. 1 tablespoon salt
5. 4 tablespoons butter
6. 1 (12 ounce) can evaporated milk
7. 2 1/2 cups milk
8. 1 (16 ounce) package shredded sharp cheddar
9. 8 ounces Velveeta
10. 8 ounces cream cheese
11. 1/2 teaspoon dry mustard
12. Bring a large pot of water to boil for the elbow macaroni. Add 1 tablespoon salt to water. Cook macaroni according to package directions until al dente, about 6 minutes. Drain and rinse.
13. Spray inside slow cooker with non-stick cooking spray. Add all ingredients, saving about 1/4 cup cheddar, and stir.
14. Cover and cook on high for 2 to 3 hours, stirring twice.
15. Sprinkle with reserved cheddar and cover until melted.
16. ENJOY!