Your Key Ingredient:
Grocery Ingredients:
- 16 ounce elbow macaroni
- 1 1/2 cups half & half
- 4 tablespoons salted butter
- 12 ounce evaporated milk
- 3 cups shredded cheddar cheese
- 3/4 pound block white American cheese or Monterey jack cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Directions:
- Cook elbow macaroni pasta according to the package directions.
- Place cooked macaroni into the slow cooker.
- Add butter and stir until melted/coated.
- Pour in half & half, evaporated milk, 2 cups shredded cheddar cheese, cubed American Cheese or Monterey Jack, and salt and pepper. Stir until all ingredients are mixed.
- cover and cook on low for 2 hours. (stir occasionally as it cooks.)
- During the last 20 minutes of cooking, top with the remaining cup of shredded cheddar cheese.
- Once done, turn the slow cooker to warm until you are ready to serve.