8 oz medium elbow macaroni
1 cup evaporated milk
½ cup milk
½ tsp salt
¼ tsp pepper
2 cups (8 oz shredded sharp cheddar cheese)
4 tbsp butter, melted
- Cook macaroni following directions. Drain and rinse with hot water.
- Spray 3 ½ to 4 quart slow cooker with cooking spray.
- In slow cooker, combine macaroni with remaining ingredients and blend well. Cover slow cooker and cook on LOW for 2-3 hours, stirring a few times.