10 min
PREP TIME
1h 30 min
COOK TIME
376
CALORIES
7
INGREDIENTS
INGREDIENTS 10 SERVINGS
- 2 cups (500 milliliter) uncooked elbow macaroni
- 3 cans (354 mL each) evaporated milk
- 4 cups (1 liter) shredded mild Cheddar cheese, divided
- 1 teaspoon (5 milliliter) Sea Salt Grinder
- 1 teaspoon (5 milliliter) Ground Mustard
- 1/2 teaspoon (2 milliliter) Garlic Powder
- 1/2 teaspoon (2 milliliter) Ground Black Pepper
Preparation
- 1 Cook pasta as directed on package for al dente pasta. Drain well and return to saucepan. Stir in milk, 3 ½ cups (875 mL) of the cheese and seasonings until well blended.
- 2 Spray inside of 4-quart (4 L) slow cooker with non-stick cooking spray. Spoon mac and cheese mixture into prepared slow cooker. Top with remaining ½ cup (125 mL) cheese. Cover.
- 3 Cook 1 to 1 ½ hours on LOW or until most of the liquid is absorbed.
