Crock Pot (Slow Cooker) Macaroni And Cheese (Oamc)

• 2 lbs uncooked small pasta noodles, should have a cooking time around 13 minutes
• 2 (12 ounce) cans evaporated milk
• 1 1/2 cups half-and-half
• 6 cups milk
• 1/2 cup flour
• 4 cups sharp cheddar cheese, shredded
• 2 cups mild cheddar cheese, shredded
• 16 ounces Velveeta cheese, diced
• 1 cup parmesan cheese
• 8 tablespoons salted butter, cut up
• 1 teaspoon onion powder
• 3/4 teaspoon garlic powder
• 1/2 teaspoon white pepper
• 1/2 teaspoon salt

1. Whisk flour with 1 cup of milk until smooth.
2. Mix everything in (very large) crock pot.
3. Cook 3 to 4 hours on low, or until sauce comes together and pasta is tender. Stir every 30 to 60 minutes, if possible.
4. Freeze leftovers in 2 serving portions.
5. Reheat in microwave safe dish on defrost for 20 minutes, stirring every 5 minutes. At this time, the mac and cheese should be mostly defrosted. Defrost for another 10 minutes or so, stirring every 2.5 minutes or until hot. (I have found this is the best way to reheat frozen mac and cheese with no seperation of the sauce.).

pasta noodles, milk, milk, flour, cheddar cheese, cheddar cheese, velveeta cheese, parmesan cheese, butter, onion powder, garlic powder, white pepper, salt

Taken from www.food.com/recipe/crock-pot-slow-cooker-macaroni-and-cheese-oamc-333125 (may not work)