Crockpot Mac and cheese!
16 ounces(450g) cooked elbow macaroni (al dente)
1/2 teaspoon black pepper
6 tablespoons butter
1 (12 ounce) can evaporated milk
2 1/2 cups milk (I used 2%)
2 cups cheddar cheese, fresh shredded
8 ounces Velveeta
8 ounces/one brick cream cheese
see next page
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