INGREDIENTS :-
16 ounces COOKED al dente elbow macaroni
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 (reserve 1/2 cup)
8 ounces Velveeta
8 ounces cream cheese
METHOD :-
Mix all ingredients in crockpot, and cook on low 3-4 hours. Put on remaining cheese, cover and let melt.
Crockpot temp can vary.
