"Better Than Dining Hall" Mac and Cheese!  That is how my college-aged nephew described my mac and cheese!  I'll take it!

 Ingredients:

 -1 LB elbow pasta

-2 and ½ cups milk (Whole or 2%)

-12 ounces evaporated milk

-8 ounces Extra Sharp Cheddar; shredded (not pre-shredded)

-8 ounces American Cheese or Monterrey; shredded (not pre-shredded)

-1 teaspoon salt

-1/2 teaspoon black pepper

-1/2 teaspoon dry mustard

-1/2 teaspoon garlic powder

-1/4 teaspoon cayenne powder

-1/4 cup butter; cut in cubes

 Do this:

-Grease slow cooker/crock pot

-Rinse uncooked pasta in cold water and drain

-Add all the ingredients above to the slow cooker/crockpot and stir; making sure the pasta is submerged in liquid as much as possible.

-Cover and cook on LOW heat for 1 HOUR

-After one hour stir and test your pasta.  Depending on your slow cooker/crock pot, your pasta could be done or it may require 1-2 additional hours on low.

-Check approximately every 30 minutes.

-When done, pasta will be tender and the liquid will be thick and creamy.  The sauce will thicken when the lid is removed and the mac and cheese sits.

 

Tips:

-Don’t overcook the pasta or it will be mushy.

-Bagged shredded cheese contains ingredients that may make your mac and cheese gritty.  Shred it yourself – it doesn’t take long and the results are worth the extra effort.

-Sometimes I add more of the above seasonings before serving –  do it to taste.

 Comfort food!  Add some veggies to your plate and enjoy in good health and good company.