Macaroni and Cheese – Slow Cooker Style!
Ingredients:
- 16 oz. box elbow macaroni, uncooked
- 3 cups whole milk
- 1/2 cup butter, melted
- 5 oz. can evaporated milk
- 16 oz. block Velveeta cheese cut up into cubes
- 1 tsp. salt
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1/2 tsp. ground dry mustard
- 1/4 tsp. paprika
Directions:
- Spray a slow cooker with nonstick spray on the bottom and sides.
- Add all of the ingredients into the slow cooker and mix. Cover and cook on low for 2 hours, stirring once or twice while it cooks.
- After 2 hours, test the noodles. If noodles aren’t done, cook for an additional 30 minutes.
