Slow Cooker Barbecue Mac and Cheese

Name: Slow Cooker Barbecue Mac and Cheese
Cook time: 2 min
Total time: 2 min
Yield: 8 servings
Ingredients: ounce cans fat free evaporated milk; ounce cans condensed cheddar soup; cup water, plus additional if needed; teas dry mustard; teas cayenne; cup shredded cheese (I used a heavy handed combo of gruyere, sharp cheddar, and Longhorn); pound small pasta; teas Tabasco; ounce can kidney beans, rinsed and drained; cup shredded barbecue pork, heated through; salt and pepper

Cook: 2 min

Total: 2 min

Servings: 8

Ingredients

2 12 ounces cans fat free evaporated milk
2 11 ounces cans condensed cheddar soup
2 1/2 cups water , plus additional if needed
1 teas dry mustard
1/2 teas cayenne
4 cups shredded cheese (I used a heavy handed combo of gruyere , sharp cheddar, and Longhorn)
1 pound small pasta
2 teas Tabasco
1 14 ounces can kidney beans , rinsed and drained
3 cups shredded barbecue pork , heated through
salt and pepper

Instructions

1
Grease the inside of your slow cooker with cooking spray. In a large pot, heat the evaporated milk, soup, water, mustard, and cayenne to a simmer. Add the cheese and stir until melted. Pour in the macaroni and stir to coat. Transfer to slow cooker. Cover the slow cooker and cook for 1 1/2 hours on high. Stir in the Tabasco, pork, and beans. Cook for another 30 minutes until the pasta is tender. Season with salt and pepper and then serve.

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