Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon butter
  • 2 cups uncooked elbow macaroni
  • 2 cups shredded cheddar cheese (you can also use a mix of cheddar and jack if you like!)
  • 2 cups whole milk
  • 1 twelve ounce can evaporated milk
  • 1/2 teaspoon black pepper

Instruction

  • Butter the inside of your slow cooker.
  • Put all ingredients in the slow cooker and stir gently until well combined.
  • Cover and cook on low for about 2 1/2 hours. The mac and cheese should be gently bubbling at the edges. Remember not to take the cover off and peek – this lets the heat out!
  • When the mac and cheese is done, give it a good stir and serve at once!