Slow Cooker Macaroni and Cheese

Recipe courtesy of Rachel Gurk of “Rachel Cooks” on behalf of Milk Means More Prep time: 20 minutes Cook time: 2 hours Servings: 8

16 ounces elbow pasta 4 tablespoons butter 3 ounces reduced-fat

cream cheese 2 cups whole milk 12 ounces evaporated

milk

1/2 cup light sour

cream

2 large eggs, beaten 3/4 teaspoon ground

mustard pepper, to taste 8 ounces shredded sharp cheddar cheese

8 ounces grated

provolone cheese Cook pasta al dente according to package directions. Drain and pour into large slow cooker.

In small saucepan over medium heat, whisk butter and cream cheese until melted. Stir in milk, evaporated milk and sour cream; whisk until combined. Remove from heat; whisk in eggs, ground mustard and pepper, to taste. Stir in cheeses. Pour mixture over cooked macaroni and stir to combine cheese and pasta.

Cover and cook 2 hours on low. Switch to warm until ready to serve.

Slow Cooker Macaroni and Cheese