7Ingredients
Calories
10Minutes

Ingredients

  • 2 cups elbow macaroni (uncooked)
  • 3 cans evaporated milk (12 ounces each)
  • 4 cups shredded mild cheddar cheese (divided)
  • 1 teaspoon salt
  • 1 teaspoon mustard (McCormick®, Ground)
  • 1/2 teaspoon roasted garlic (McCormick®)
  • 1/2 teaspoon black pepper (McCormick®, Coarse Ground)

Directions

  1. Cook pasta as directed on package for al dente pasta. Drain well and return to saucepan. Stir in milk, 3 1/2 cups of the cheese and seasonings until well blended.
  2. Spray inside of 4-quart slow cooker with no stick cooking spray. Spoon mac and cheese mixture into prepared slow cooker. Top with remaining 1/2 cup cheese. Cover.
  3. Cook 1 to 1 1/2 hours on LOW or until most of the liquid is absorbed.
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