Slow Cooker Alfredo Macaroni and Cheese
Ingredients
- 12 oz. macaroni pasta
- 1 12-ounce can evaporated milk
- 2 1/2 cups milk
- 2 cups 8 ounces mozzarella cheese, shredded
- 1 cup 4 ounces sharp white American cheese, shredded
- 1 cup 4 ounces Parmesan cheese, shredded
- 4 tablespoons butter cubed
- 1 teaspoon salt
- 1 teaspoon garlic powder
- fresh basil chopped
Instructions
- In a 6-quart slow cooker, whisk together the evaporated milk, milk, salt and garlic powder. Stir in the pasta, cubed butter and shredded cheese.
- Cover and cook on low setting for 3 hours. Be sure and stir the macaroni and cheese after the first hour of cooking.
- Serve topped with chopped fresh basil.