Description

What could be easier than using your crockpot to make homemade mac and cheese? Just add all of the ingredients and cook. It's a great side or main dish.

Ingredients

• 16 oz. elbow pasta, uncooked (NOT gluten-free or quick cook)
• 2 1/2 c. milk whole
• 12 oz. evaporated milk
• 12 oz. (3 c.) extra sharp deli Cheddar cheese, shredded (NOT bagged)
• 4 oz. (1 c.) Monterrey deli cheese, shredded (not processed cheese)
• 1 t. salt
• 1/2 t. black pepper
• 1/2 t. dry mustard
• 1/4 t. garlic powder
• cayenne pepper, to taste, optional
• 1/4 c. butter, cubed
• non-stick cooking spray

Steps

1. Spray a 5-6 quart crockpot with non-stick cooking spray.
2. Rinse the uncooked pasta well in cold water; drain.
3. Add drained pasta, both milks, cheeses, salt, pepper, mustard, garlic powder and cayenne pepper to crockpot; stir, making sure pasta is submerged in liquid. Top with butter.