slow cooker mac and cheese

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[{"selector":"#anim-ea803367-3b15-4651-8e53-09e34242b32c","keyframes":{"opacity":[0,1]},"delay":0,"duration":3000,"easing":"cubic-bezier(0.4, 0.4, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9cc85ee9-2b1a-4465-ad46-1f38791c0bd6","keyframes":{"transform":["translate3d(0px, 166.04291%, 0)","translate3d(0px, 0px, 0)"]},"delay":200,"duration":1400,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Ingredients 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 tsp garlic powder 1/4 tsp onion powder 1/8 tsp black pepper 1 tsp parsley flakes

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Cook the elbow pasta according to package directions & drain. Cube 1/2 of the pasteurized cheese.

Add the cooked and drained pasta to a greased slow cooker.

Place the cubed pasteurized cheese on top of the pasta in the slow cooker.

Shake the evaporated milk then open and pour over the pasta and cheese.

In a bowl add the garlic & onion powder, black pepper, and parsley flakes. Stir to combine.

Pour the seasoning over the pasta and cheese.

Stir to completely combine all the ingredients together.

Cover and set the slow cooker according to serving time. See post for more information.

Tip: if you aren't serving immediately, set to 'keep warm' to slowly melt the cheese.