- 16 ounces elbow macaroni, uncooked
- 3 cups cheddar cheese, grated
- 1 – 8 oz pkg cream cheese, cut into cubes
- 12 ounces evaporated milk
- 2 1/2 cups milk
- salt and pepper to taste
- Combine all the ingredients in the bowl of a slow cooker; cover and cook on low for 3-4 hours.
- Stir throughout cooking time to combine ingredients.
- You can add more grated cheese for a cheesier version. Up to 4 cups.
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