Categories: pasta

Ingredients

• 3 cups shredded cheese, such as cheddar
• 16 oz. uncooked elbow pasta
• 8 oz. cream cheese
• 2 1/2 cups milk
• 1/2 tsp. salt, or to taste
• Ground black pepper to taste

Directions

1. Place all items in the slow cooker. Do not stir much, but try to mostly wet the pasta. Cover and cook on low for 2 1/2 to 3 hours, stirring after 2 hours.
2. Depending on the cheese used, you may need to add more milk to make it creamy. But if the mixture looks too soupy, uncover and allow moisture to evaporate during final half-hour to hour of cooking.

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