Mac & Cheese

 

Ingredients

• 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand
• 2 1/2 cups milk whole is best
• 12 ounces evaporated milk
• 12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
• 4 ounces American cheese (or Monterrey) 1 cup shredded (from the deli, not processed slices)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• Dash of cayenne pepper to taste
• 1/4 cup butter cubed

Instructions

• Spray 6-quart slow cooker with non-stick spray.
• Rinse the uncooked pasta well in cold water and drain.
• Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
• Dot with cubed butter.
• Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
• If not done, continue cooking and checking periodically (ever half hour or so).
• When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.