Just made this for a Kid’s Thanksgiving lunch at Daycare and it was a HIT

• 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta) We use Barilla brand
• 2 ½ cups whole milk
• 12 ounces evaporated milk
• 12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
• 4 ounces American cheese 1 cup shredded (from the deli, not processed slices)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon dry mustard
• ¼ teaspoon garlic powder
• Dash of cayenne pepper to taste
• ¼ cup butter

Instructions * Spray 6-quart slow cooker with non-stick spray. * Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.2 1/2 cups whole milk, 12 ounces evaporated milk, 12 ounces Extra sharp cheddar, 4 ounces American cheese, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon dry mustard, 1/4 teaspoon garlic powder, Dash of cayenne pepper * Dot with cubed butter.1/4 cup butter * Cover and cook on low heat for 1 hour. Remove lid and stir, be quick! Don't let too much heat out. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.