Slow Cooker Barbecue Mac ‘n Cheese
Ingredients
- 2, 12 -ounce cans fat-free evaporated milk
- 2, 11 -ounce cans condensed cheddar soup
- 2 1/2 cups water, plus additional if needed
- 1 teaspoon dry mustard
- 1/2 teaspoon cayenne pepper
- 4 cups shredded cheese
- 1 pound pasta (small, such as shells)
- 2 teaspoons Tabasco sauce
- 1 14 -ounce can kidney beans, rinsed and drained
- 3 cups shredded barbecue-style pork, heated through
- Salt and pepper to taste
Instructions
- Grease the inside of slow cooker with cooking spray.
- In a large pot, heat evaporated milk, soup, water, mustard, and cayenne pepper to a simmer.
- Add cheese and stir until melted.
- Pour in 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 sauce, pork, and beans.
- Cook for another 30 minutes until the pasta is tender.
- Season with salt and pepper.
- Makes enough for a crowd—good for potluck suppers or game day!