- 1 lb (16 oz) elbow noodles
- 3 c shredded sharp cheddar cheese
- 2 1/4 c whole milk
- 1 12 oz can evaporated milk
- 4 T butter
- 3/4 tsp salt
- 1/2 tsp pepper
- Place all items into your crockpot, give it a stir, and cook on low for 1 1/2 to 2 hours. Stir every 30 minutes if possible.
- Cook until the pasta is al dente, and change setting to “keep warm”.
Be careful not to cook for too long as the noodles can turn to mush real quick!