• 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
BubbleLife Media

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