Ingredients:

  • 16 oz elbow macaroni, uncooked
  • 2 cups low-fat evaporated milk
  • 4 cups sharp cheddar cheese, freshly shredded

Instructions:

  1. Grease the interior of a 6-quart slow cooker with non-stick spray or butter. Pour in the uncooked elbow macaroni and the low-fat evaporated milk, stirring gently to ensure the pasta is mostly submerged.
  2. Secure the lid and set the slow cooker to Low for 2 to 2.5 hours. Do not lift the lid during this process to maintain the steam and heat necessary for even cooking.
  3. Once the pasta is al dente and the liquid has reduced, turn the slow cooker off or switch it to the 'Warm' setting.
  4. Fold in the freshly shredded cheddar cheese one handful at a time, stirring gently until the cheese is fully melted and the sauce is uniform and creamy.