Slow Cooker Creamy Macaroni & Cheese

INGREDIENTS:

• 1lb elbow macaroni
• 1 cup Monterey Jack Cheese, shredded (use fresh)
• 3-1/2 cups sharp cheddar cheese (use fresh)
• use any desired cheese. Try pepper jack, yum!
• 12 oz can evaporated milk
• 2-1/2 cups regular whole milk
• 1 tsp salt
• 1/2 pepper
• 1/2 tsp ground mustard
• 1/4 tsp garlic powder
• 1/4 cup butter, sliced
• hot sauce is optional

DIRECTIONS:

1. Spray the slow cooker with non-stick spray.
2. In a strainer, rinse the uncooked pasta, under cold water well for one minute.  Then drain.
3. Place the rinsed uncooked pasta into the slow cooker.  Add in the Monterey Jack Cheese, 3 cups of sharp cheddar cheese, evaporated milk, whole milk, and the seasonings.
4. Add sliced butter on top of the mixture.
5. Cook on LOW for 1.5-2 hours, stirring every 20-30 min. This ensures everything cooks evenly, the cheese melts all the way through and the pasta doesn’t clump together.
6. Once the pasta is tender, sprinkle the remaining 1/2 cup of sharp cheddar cheese on top.
7. Place the lid back on the slow cooker and let the cheese melt. Enjoy!

NOTES:

Use fresh block cheese to shred instead of the pre-shredded cheese.  It doesn’t melt down as well and changes the texture.