16 ounces(450g) cooked elbow macaroni (al dente)
1/2 teaspoon black pepper
6 tablespoons butter
1 (12 ounce) can evaporated milk
2 1/2 cups milk (I used 2%)
2 cups cheddar cheese, fresh shredded
8 ounces Velveeta
8 ounces/one brick cream cheese
Mix all ingredients in crockpot, and cook for 2-4 hours on low. Until everything is melted and creamy.
I cooked mine for 2 hours since I diced up all the cheeses so it took less time to melt. Came out amazing! Will for sure make it again. Very filling as well!