oz. elbow macaroni
12 oz. can evaporated skim milk
cup shredded cheddar cheese, divided
cup shredded gruyere cheese
cup shredded asiago cheese
tsp. kosher salt
1.Prepare macaroni according to package directions, cooking until the pasta is al dente. Drain. 2.Spray the slow cooker stoneware with cooking spray. Pour the cooked pasta into the slow cooker. 3.Add the remaining ingredients, except for 1/2 cup of the shredded cheddar cheese. Stir. 4.Cover and cook on low 3 hours. 5.Sprinkle with reserved cheese. Cover and cook on low another 10 minutes.