Crock Pot Mac & Cheese

Crock Pot Mac & Cheese

1 lb. uncooked elbow macaroni

16 oz. Velveeta, cut in cubes

2 oz. cream cheese, cut in cubes

1/2 c. Parmesan

4 cups milk

12 oz. evaporated milk

1/2 tsp. dry mustard

1/2 tsp. paprika

1/2 tsp. onion powder

salt & pepper, to taste

2 cups shredded Cheddar

1, Grease the crock pot.

2. Put in the elbow macaroni, Velveeta, cream cheese and Parmesan.

Add milk, evaporated milk and seasonings.

Mix it up well.

3. Cook on low 2 hours. Stir when it's been cooking for 1 hour.

Add the Cheddar. Stir to melt. Keep warm.

Serves 8