Colder’s Crockpot Mac & Cheese

2 cans evaporated milk
2 cans condensed cheddar soup
2 1/2 cups water
1 pound uncooked pasta
2 cups of shredded cheddar cheese (Off the block, shred yourself!)
2 cups of shredded jack cheese (Off the block, shred yourself!)
salt and pepper, to taste

1. Add evaporated milk, cheddar soup, 2 1/2 cups of hot water and one teaspoon of kosher salt to your crock pot insert and heat until warm.
2. Slowly add both shredded cheeses to soup mixture and whisk until melted.
3. Add uncooked pasta and mix well.
4. Cook on low for about 2 1/2 hours. Mac and cheese will be thick, so add 1/2 of a cup of very hot water after cooking and stir together to smooth out the sauce.

• ← Breaz’s Best Ham-bone Soup
• Steve’s Homemade Sloppy Joe’s →