BEST crockpot Mac and cheese!

Ingredients

16 ounces COOKED al dente elbow macaroni

1/2 teaspoon black pepper

6 tablespoons butter

1 (12 ounce) can evaporated milk

2 1/2 cups whole milk

1 (16 ounce) package shredded sharp cheddar (reserve 1/2 cup)

8 ounces Velveeta

8 ounces cream cheese

Mix all ingredients in crockpot, and cook on low 3-4 hours. Put on remaining cheese, cover and let melt.

Crockpot temp can vary. Mine took about the whole 3 hours. My mom said hers only took 2. Keep an eye on it, and if everything is melted and combined, you can change it to the warm setting.