| Cook Time | 2 hours |
| Servings |
servings
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Ingredients
- 16 ounce Elbow Macaroni uncooked
- 3 cups Whole Milk
- 1/2 cup Butter melted
- 5 ounce can Evaporated Milk
- 16 ounce Velveeta Cheese cut up into cubes
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- 1/2 teaspoon Black Pepper
- 1/2 teaspoon Ground Dry Mustard
- 1/4 teaspoon Paprika
Ingredients
|
Instructions
- Spray a slow cooker with nonstick spray on the bottom and sides.
- Add all of the ingredients into the slow cooker and mix.
- Cover and cook on LOW for 2 hours, stirring once or twice while it cooks. After 2 hours test the noodles. If noodles aren't done, cook for an additional 30 minutes.
- Serve and enjoy this crockpot mac and cheese!
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