1 lb box elbow macaroni
4 tbsp ghee or melted butter
1 (12 oz) can evaporated milk
1 ½ cups milk
1 lb shredded Cheddar cheese
1 lb Colby-Jack cheese, cubed
½ tsp salt
¼ tsp white pepper
¼ tsp smoked paprika
Cook the pasta according to the package directions until al dente.
In a 4-quart slow cooker, coat pasta with butter. Season with salt, pepper and paprika. Add cheese. Pour in milk. And stir.
Cover and cook on low for 3 hours. Stir occasionally while
it cooks.
