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Course Main Course
Cuisine American

Ingredients
  

  • 12 ounce cans fat-free evaporated milk
  • 2 ounce cans condensed cheddar soup
  • 1/2 cups water, plus additional if needed
  • 1 teaspoon dry mustard
  • 1/2 teaspoon cayenne pepper
  • 4 cups shredded cheese
  • 1 pound poundpasta (small, such as shells)
  • 2 teaspoons Tabasco sauce
  • 14 ounce can kidney beans, rinsed and drained
  • 3 cups shredded barbecue-style pork, heated through Salt and pepper to taste

Instructions
 

  • Directions:
    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!
Keyword Pour the mac & cheese