Slow Cooker Macaroni and Cheese

By zircon50

I love the recipe

Ingredients

• 1 (12 fl.oz.) canPET® Evaporated Milk
• 4 1/2 cups water
• 3 tablespoons butter, melted
• 1 teaspoon dry mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 (16 oz.) box uncooked macaroni (4 cups)
• 2 cups shredded Monterey Jack cheese
• 2 cups shredded sharp cheddar cheese, divided

Preparation

Step 1

1.
COAT slow cooker with no-stick cooking spray. Combine evaporated milk, water, melted butter, dry mustard, salt and pepper in slow cooker. Stir in macaroni, Monterey Jack cheese and 1 cup cheddar cheese.

2.
COVER and cook on LOW for 2 1/2 to 3 hours or until macaroni is tender. Stir gently. Sprinkle remaining 1 cup cheddar cheese on top before serving.