Slow cooker mac and cheese

By á-10058

Ingredients

• 1 box 16 oz cooked elbows or shells or rotini etc hot
• 1/2 stick butter cubed
• 1 12 oz can evaporated milk
• 1 1/2 cup whole milk
• 3 cup shredded cheddar
• 1 cup parmesan cheese grated
• 1 cup romano cheese grated
• 1 t salt
• 1/2 t freshly ground pepper
• 1/2 t nutmeg
• cooking spray

Preparation

Step 1

spray a 4 quart slow cooker with cooking spray
place cooked macaroni in slow cooker and add butter-stir until butter is melted-add evaporated and whole milk, parmesan, romano, cheddar cheese, nutmeg and salt and pepper. Stir well
cover and cook on low 3 hours-spinkle with more parmesan and a dash of nutmeg
if you dont have a slow cooker, put everything in a large baking dish and bake for 50 minutes at 350