* 1 (10-ounce) container refrigerated Alfredo sauce
* 12 ounce can evaporated milk
* 1 cup whole milk
* 1/2 pound macaroni pasta
* 2 cups shredded Cheddar cheese
* 2 cups shredded American cheese
* 1/4 cup grated Parmesan cheese
* 3 tablespoons butter
* 1/8 teaspoon white pepper
* 1/2 teaspoon onion powder
* 1/8 teaspoon garlic powder
* 1/2 teaspoon salt

Preparation:
Spray the inside of the slow cooker with nonstick cooking spray. In a large bowl, beat Alfredo sauce with the fresh and evaporated milks. Stir in UNCOOKED macaroni and all of the shredded cheeses, butter, pepper, onion and garlic powders, and salt; mix well.

Pour into 4 quart crockpot. Cover and cook on low for 3 to 4 hours. Do NOT stir or remove the lid while this dish is cooking. Serves 4-6

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