• 1 pound Elbow Macaroni
• 2 cups Whole Milk
• 1 (12 ounce) can Evaporated Milk
• ½ teaspoon Salt
• 2 tablespoons Butter
• 3 cups Shredded Sharp Cheddar Cheese

1. Add evaporated milk, milk, macaroni, salt, butter, and cheese into crock pot; milk well
2. Cook on the lowest setting for 1 ½ hours
3. Cook until the pasta is al dente; stir after 30 minutes and check the macaroni after 1 ¼ hours

Here are some helpful cooking tools!