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