Crock Pot MacNCheese – Get Useless in Eustis Way
1# Macaroni (cook as directed on package), 2 – 8 oz. packages Shredded Mexican Cheese, 1 – 12 oz can Evaporated Milk, 1 C Regular Milk (1 used 1% milk), 1 can Cheddar Cheese Soup, 1 stick butter (I used 1/2 cup tub margarine), salt & pepper and I used a dash of garlic power and some onion powder. Melt the butter with the milk in the crock pot, add all the other ingredients except the macaroni and mix well, add cooked macaroni. Heat in crock pot on high, stirring a few times until cheese is all melted, and continue to heat until hot, bubbly and ready to serve.