Crockpot Mac and Cheese

This delicious comforting version of macaroni and cheese cooks in your crockpot - yes, even the pasta! You need to watch the timing for this recipe carefully; don't make it and then leave the house for hours. Every crockpot cooks a little bit differently.

Ingredients:

• 1 (10-ounce) container refrigerated Alfredo sauce
• 12 ounce can evaporated milk
• 1 cup whole milk
• 1/2 pound macaroni pasta
• 2 cups shredded Cheddar cheese
• 2 cups shredded American cheese
• 1/4 cup grated Parmesan cheese
• 3 tablespoons butter
• 1/8 teaspoon white pepper
• 1/2 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 1/2 teaspoon salt

Preparation:

Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat Alfredo sauce with the fresh and evaporated milks. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well.

Pour into 4 quart crockpot. Cover and cook on low for 3 to 4 hours. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6

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