Slow Cooker Mac and Cheese

Serves 6 as a side dish, 2 as a main course

Note: Although the preparation of this dish takes only 30 minutes (much less than that if you use pre-shredded cheese), this recipe does require 2 hours in the slow cooker.

1/2 pound elbow macaroni
3 cups shredded medium Cheddar cheese (sharp cheese will add more flavor)
1 12-fluid-oz can evaporated milk
1 1/2 cups skim milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder (not garlic salt)
(some people like to add grated onion, 1/2 tsp dry mustard, or a little spicy paprika. Another variation is to add two beaten eggs to the milks in step 1, and add broccoli florets when the cheese is added, for a kind of quiche.)

1. Coat the inside of the slow cooker with cooking spray.

2. In a large bowl, stir together fresh and evaporated milks. Mix in uncooked macaroni and 3 cups shredded cheese. Add garlic powder, pepper, and salt. Stir until well mixed, and transfer to slow cooker.

3. Cook on low for approximately 2 hours. Stir halfway through to prevent browning on the bottom and sides.

Recipe from allrecipes.com