- 16 ounces elbow macaroni
- 1 tablespoon salt
- 1/2 teaspoon dry mustard
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 teaspoon black pepper
- 6 tablespoons butter
- 1 (12 ounce) can evaporated milk
- 2 1/2 cups whole milk
- 2 cups shredded sharp cheddar
- 8 ounces Velveeta
- 8 ounces cream cheese
Add salt to a pot of boiling water. Pour in the macaroni. Boil for 6 minutes.
Spray Crock-Pot with cooking spray.
After 6 minutes, drain & rinse macaroni.
Pour into Crock-Pot. Add remaining ingredients. Leaving 1/2 cup shredded cheddar to add later.
Place lid on Crock-Pot and cook on high 3-4 hours.
Stir after 2 hours of cook time. Replace lid and cook another hour or two.
When ready, sprinkle remaining 1/2 cup shredded cheddar.
Serve and enjoy!