I love my slow cooker. I love Macaroni & Cheese. Now they are together – forever. Use up random cheese or go shopping for some new stuff. No matter what, this is delicious!

  • 1 pound Elbow Macaroni – raw
  • (3) 12 oz cans Evaporated Milk
  • 3 cups Whole Milk
  • 2.5 pounds Shredded Cheese – I like a mix of Cheddar, Gruyere and anything else!
  • 8 oz Velveeta or 4 oz American Cheese & 4 oz Cream Cheese (trust me!)
  • 1 stick Butter
  • 1 tablespoon Dijon Mustard
  • Salt, Freshly Cracked Black Pepper and Hot Sauce to Taste
  1. Get out your large Slow Cooker
  2. Add everything in and mix together
  3. Cook on Low for 3 – 4 hours, stirring after 1.5 hours.