SLOW-COOKER MAC-N-CHEESE

 INGREDIENTS:

1 lb elbows (or penne)

3/4 lb Velveeta cubed 

8 oz finely shredded extra sharp cheddar (separated)

5 cups milk

1 tsp sea salt

1 tsp black pepper

1 tsp garlic powder 

1 tsp mustard powder

1 tsp fresh ground nutmeg

1 cup milk (or 1/2 and 1/2)

INSTRUCTIONS:

Put first 9 ingredients in a 4.5 Qt or larger slow-cooker. Cook on LOW for 2-hours - checking after the first hour. Stir to make sure pasta is covered with liquid. Add the other 1/2 of the extra sharp cheese and, if needed the additional milk. 

Test pasta for doneness as you approach the 2 hour mark 

(some slow cookers cool hotter than others.)