1poundelbow macaronior other small pasta such as rotini or shells
2cupsboiling water
24ouncesevaporated milksee Notes for homemade evaporated milk
8ouncescream cheesecut into 8 cubes
8ouncescheddar cheesecut into 8 (1-inch) cubes
8ouncesMonterey Jackor Gruyere, cut into 8 (1-inch) cubes
2teaspoonsground mustard
Instructions
Spray inner crock of slow cooker with cooking spray or line it with a disposable cooking liner.
Add uncooked pasta and hot water (just off the boil), stirring well. Add evaporated milk, cream cheese, cheddar cheese, Monterey Jack cheese, and dry mustard. Stir well to combine.
Cover with the lid. Cook on high for 2 hours, stirring after the first hour.
After 2 hours, test the tenderness of the pasta. If too chewy, continue cooking on low for 30 minutes more.
This recipe makes a very creamy sauce. Add more water as needed to thin the sauce. Keep the slow cooker set to warm until ready to serve.
Notes
Homemade evaporated milk
To make your own evaporated milk, add 5 cups of whole or 2% milk to a saucepan.
Bring the milk to a simmer over medium-high heat, then reduce heat to medium.
Gently cook/reduce until 3 cups of milk is left in the saucepan. Allow the mixture to cool before using.