This mac-and-cheese recipe is an easy-to-make slow cooker recipe that frees-up your hands, so that you can focus on other things while your creamy, cheesy desires are being fulfilled.
16-ounces elbow macaroni
2 1/2 cups milk
12-ounces evaporated milk
3 cups cheddar
8-ounces cream cheese
Salt and pepper to taste
Combine elbow macaroni, milk, evaporated milk, cheese, salt, and pepper in a slow cooker.
Cover your slow cooker with its lid and cook on low for 3 to 4 hours stirring occasionally throughout the cooking time to mix ingredients together.
Check the mac & cheese to see if pasta is cooked and all liquid has been absorbed.
When finished, season to taste with additional salt and pepper if needed just before serving.