This is a classic recipe that is adapted for a slow cooker. I find that cooking things in a slow cooker often gives the ingredients time to get to know each other and makes the food better. This recipe in particular is great for its simplicity and ease. Maybe one day I’ll share a recipe that you can’t make in a slow cooker, but that day is not today. Enjoy!
Ingredients
- 2 1/2 cups of milk $2-3
- 1 12 oz can of evaporated milk $2-3
- 1 1/2 cup of sharp cheddar cheese (shredded) $2-3
- 1 1/2 cup of pepper jack cheese (shredded) $2-3
- 1 8 oz package of cream cheese $2-3
- 1 pound of uncooked elbow macaroni $2-3
Servings: 6-8
Cost: $10-15
Directions
- Add all of the ingredients to the slow cooker, stir to combine.
- Cook on LOW for about 2-3 hours, stirring occasionally.
- Check to see if pasta is ready around the 2 hour mark. If not, let cook a little longer
- Serve!
Note: If sauce becomes too thick during the cooking process, you can add more milk to thin it out.
The Quiet Chef 