16 ounces elbow pasta cooked according to package directions 16 ounces pasteurized cheese spread this is 1/2 of the 32-ounce package 12 ounces evaporated milk shaken 1 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon black pepper 1 teaspoon parsley flakes
This crockpot macaroni and cheese is the perfect recipe for when you need to feed a lot of people! Holidays, summer barbecues, this macaroni and cheese recipe is ready to party.
Cook the pasta according to package directions then drain.
Add the pasta to a greased crockpot.
Add the cubed pasteurized cheese spread to the pasta to the crockpot.
Shake the evaporated milk and pour it over the top of the pasta.
Sprinkle the seasonings over the top.
Stir everything together and cover.
Set to 'keep warm' if not serving immediately. (Check blog for instructions)
Let cheese melt completely and serve. Enjoy!