Slow Cooker Macaroni and Cheese

• 34 finely chopped onion
• 34 finely chopped green bell pepper
• 3 12 cups hot cooked elbow macaroni (about 1 1/2 cups uncooked)
• 1 tablespoon all-purpose flour
• 12 teaspoon dry mustard
• 18 teaspoon salt
• 18 teaspoon pepper
• 18 teaspoon fresh ground red pepper
• 1 12 cups 1% low-fat milk
• 1 cup shredded cheddar cheese
• 2 ounces processed cheese (velveeta)
• 1 (2 ounce) jar diced pimentos, drained

1. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add onion and bell pepper; saute 5 minutes or until tender.
3. Place onion mixture and macaroni in a 3-quart electric slow cooker coated with cooking spray.
4. Place flour and next 4 ingredients in a small bowl; gradually add milk, stirring with a whisk until well blended.
5. Add milk mixture, cheeses, and pimiento to slow cooker; stir well.
6. Cover with lid; cook on high-heat setting 1 1/2 hours or until thick and creamy, stirring after 1 hour.

onion, green bell pepper, macaroni, flour, mustard, salt, pepper, ground red pepper, milk, cheddar cheese, cheese, pimentos

Taken from www.food.com/recipe/slow-cooker-macaroni-and-cheese-235786 (may not work)