You will need (6 quart slow cooker)
1 pound elbow pasta
2 and 1/2 cups milk (whole is best)
1 Can (12 ounces) evaporated milk
3 cups shredded sharp cheddar
1 Cup (4 ounces) shredded American cheese or Monterrey
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mustard
1/4 teaspoon garlic powder
Dash of cayenne (to taste)
1/4 Cup Butter, cubed
Steps:
1. spray a 6 quart slow cooker with cooking spray
2. rinse the uncooked pasta well in cold water and drain
3. I mixed the milks and spices in a separate bowl before adding to the pasta
4. add the pasta to the slow cooker as well as the milks, cheeses, salt and pepper. Stir and mix well making sure macaroni is submerged as much as possible.
5. dot with the butter
6. cover and cook on low heat for an hour. Remove lid and stir checking every half hour after that for done-ness. (The timing for my Mac and cheese was 1 and 1/2 hours.
Enjoy with a fave salad and beverage.
(I am gonna wait on adding the instant pot food blog post as that was a first experience with that which needs tweaking a bit but I’m glad I finally started working with it. Gotta start somewhere with it! I’ll post an instant pot recipe on here only this upcoming week at some point. Stay tuned in on here only for all that info as I get it. )
I got this recipe from the Amanda‘s Cookin‘ easy Family recipes blog. Just cuz I give someone a shout out doesn’t mean anything other than that. 💕💕💕💕💕💕anything to help me do the microwave as little as possible. I have been getting into slow cooker stuff a lot, just starting to work with the instant pot and I wanna do the sit fryer more as well. Triple Taurus chick stuff ♉️♉️♉️💕💕💕💕💕I am pretty much to the point of doing dishes in the slow cooker and instant pot at the same time for multi course type stuff 💕💕💕💕💕💕🧿🧿🧿🧿🧿🧿❤️❤️❤️❤️❤️❤️