- 16 ounces elbow macaroni
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons butter
- 1 (12 ounce) can evaporated milk
- 2 1/2 cups whole milk
- 1 (16 ounce) package shredded sharp cheddar
- 8 ounces Velveeta
- 8 ounces cream cheese
- 1/2 teaspoon dry mustard
- Bring a large pot of water to boil for the elbow macaroni
- Add 1 tablespoon salt to water
- Cook macaroni according to package directions until al dente, about 6 minutes
- Drain and rinse
- Spray inside slow cooker with non-stick cooking spray
- Add all ingredients, saving about 1/4 cup cheddar, and stir
- Cover and cook on high for 2 to 3 hours, stirring twice
- Sprinkle with reserved cheddar and cover until melted
