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Slow Cooking
Macaroni and
Cheese
INGREDIENTS:

1 (12-ounce) can evaporated milk
3 cups milk
1 pound pasta shells or elbow macaroni
1/2 stick butter
16 ounces velveeta cheese
1 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS:
1. Spray your slow cooker insert with non-stick spray.
2. In your insert, pour the evaporated milk, milk, pasta,
butter, salt and pepper and give a little stir.
3. Cook on LOW for 4 hours stirring occasionally.
4. Cut/slice your Velveeta up into smaller pieces add to your
slow cooker. Stir it in.
5. Put the lid back on and turn it on HIGH. Go back about 10
minutes later. Stir it up. It should be just about ready to
go. If not, let it cook a few minutes longer till it's all melted in.
Serve as a side dish for
4-6 servings, or as a meal
for 2-3 servings
Preparation: a few min,
Cook Time:
crock pot LOW 4 hours
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