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Ingredients
- 160 z uncooked elbows
- 3 cups of shredded cheddar cheese
- 8 ounces of cream cheese
- 2 1/2 cups of milk
- 12 ounces of evaporated milk
- salt and pepper to taste
Preparation
Step 1
add elbows to slow cooker followed by shredded cheese
add cream cheese in chunks throughout; add milks, salt and pepper
cook 2.5 hours on low stirring after 2 hours. if it is too thick add a little more milk; finish cooking