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
- Get out your large Slow Cooker
- Add everything in and mix together
- Cook on Low for 3 – 4 hours, stirring after 1.5 hours.