Crock Pot Macaroni and Cheese

This tastes very similar to our homemade mac and cheese recipe and that's probably why I think it's so good! It's very convenient for a potluck because it stays warm in the crock if you need to have it sit out for awhile. I doubled it and put it in my larger crock pot, it was perfect for a crowd. -Sarah

12 oz. macaroni noodles 

4 T. butter, cubed 

12 oz. evaporated milk

1 1/2 cups half and half

12 oz. shredded sharp cheddar 

8 oz. Velveeta, cubed

1 t. salt

1/4 t. pepper

• Spray crock pot with cooking spray. (3 1/2-4 quart for single batch & 6 quart for double batch) 
• Cook pasta to al dente, drain and place in crock. Add butter and stir until melted. 
• Add evaporated milk, half and half, most of the cheese (leaving some out for top), Velveeta, salt and pepper. Stir all together.
• Cover and cook on low 2-3 hours. Stir to combine all together, sprinkle with remaining cheese and melt. 
• Turn crock pot to warm so it doesn't overcook.