Crock Pot Mac n Cheese

Serves 6 to 8

Ingredients

3 1/2 cups shredded cheese, like cheddar, Monterey Jack, or Colby

1 pound elbow macaroni

2 cups 2% or whole milk

2 (12-ounce) cans evaporated milk

1/2 teaspoon salt

1/2 teaspoon dry mustard, or 1 teaspoon dijon or yellow mustard

1/4 tsp garlic powder

Equipment

6-quart slow cooker

Spatula

Instructions

Combine ingredients in the slow cooker: Set 1/2 cup of grated cheese aside, then combine the rest of the ingredients in the slow cooker. Stir to make sure that everything is evenly distributed and the pasta is evenly coated. Smooth the top so the pasta is submerged.

Cover and cook on LOW for 2 to 4 hours: The pasta is done when it has absorbed all of the liquid and the pasta is soft. It will look soupy up until the last half-hour of cooking, and then it will quickly finish cooking and absorb all the liquid. If this is your first time making this recipe, start checking the pasta after about 2 hours, then continue checking it every 20 to 30 minutes until all the liquid is absorbed.