Slow Cooker Mac N Cheese

Adapted from Brown Eyed Baker

1 (13.25 oz) box elbow pasta, cooked al dente
4 tablespoons butter, cubed
1 (12 oz) can FF evaporated milk
1 ½ cup skim milk
12 oz extra light sharp cheddar cheese, shredded
9 oz  Velveeta Light, cubed
Salt & pepper to taste

  1. Spray slow cooker w/ cooking spray, and turn it on low
  2. Add butter to the slow cooker, pour pasta over the top and stir until the butter is melted
  3. Add the evaporated milk, skim milk, ¾ of the shredded cheddar, the Velveeta, and the salt & pepper, stir to mix it up
  4. Cover and cook on low for 1-3 hours, stirring occasionally, until cheese is melted and pasta is cooked
  5. Sprinkle the rest of the cheese on top before serving

posted 1/14/15

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