Ingredients
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1 (16 oz) box macaroni, or pasta of your choice
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8 oz Jarlsberg ® cheese grated
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2 cups sharp cheddar cheese, grated
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2 (12 oz) cans 2% evaporated milk
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2 cups milk
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1 tsp Dijon mustard
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½ tsp garlic powder
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½ tsp kosher salt
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¼ tsp pepper
Steps
1
Partially cook pasta in boiling water for 4 minutes. Drain.
2
Mix together the partially cooked pasta with remaining ingredients in a slow cooker. Set the slow cooker on low, and cook for 3 hours.
