Ingredients:
- 4 tbs stick butter, cut in 1tbs each
- 3 cups shredded orange cheddar cheese
- 1 (12 oz) can of evaporated milk
- Salt & pepper to taste
- 1 1/2 c heavy cream
- 1 box elbow macaroni
- 1/2 tsp dry mustard
- 3/4 of a block of white cheddar cheese (cubed)
Directions:
Boil elbow noodles & cook al dente.
Spray the crock pot with cooking spray.
Place cooked macaroni in crock pot. Add butter.
Add evaporated milk, heavy cream, 2 cups of shredded cheese & cubed white cheddar.
Add salt, dry mustard & pepper Stir to blend. *
Cover & cook 1.5 – 2hrs on low, stirring occasionally.
During the last 15 minutes add the remaining shredded cheese and let the cheese melt.
Serve, set to keep warm setting until ready to serve.
Note:
*Optional add a few sprinkles of bread crumbs
