Crock Pot Mac N Cheese

This is one of my favorite recipes from college and I still make it today ...
  • 16 oz. Elbow macaroni
  • 1 can Cheddar Cheese Soup
  • 1 can Evaporated Milk
  • 1/2 stick Butter, melted
  • 3 cups Cheddar Cheese, shredded (Reserve one cup for topping at the end of cooking)
  • 8 oz. Velveeta cheese
  • Additional Milk to cover the noodles
  • Salt and Pepper
Mix in a crock pot cheddar cheese soup, evaporated milk, melted butter, shredded cheddar cheese, salt, pepper and elbow macaroni (add last). If there isn't enough liquid to cover the macaroni add more milk.
Cook on High for 2 hours. Stir occasionally. After 2 hours, add the last cup of cheese and cook for an additional 20 minutes. 
6 servings

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