- 2 cups (about 8 ounces) uncooked elbow macaroni
- 4 ounces light pasteurized processed cheese, cubed
- 1 cup (4 ounces) shredded mild Cheddar cheese
- 1/2 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups fat-free milk
Combine the macaroni, cheeses, salt and pepper in your slow cooker. Pour milk over all. Cover, cook on low for 2 to 3 hours, stirring after 20 to 30 minutes.
Makes about 6 to 8 servings.
Recipe from the Slow Cooker Bible by Crock-Pot.
Saffie Leedy Farris
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