Ingredients
1
box (8 oz) elbow macaroni
1
can (12 oz) evaporated milk
1 1/2
cups milk
12
oz prepared cheese product (from 16-oz loaf), shredded
1
teaspoon salt
3/4 teaspoon ground mustard
1/2
teaspoon freshly ground black pepper
1/4
teaspoon ground red pepper (cayenne)
1/2
lb shredded smoked pork
1/4
cup barbecue sauce
1
cup shredded sharp Cheddar cheese (4 oz)
Additional barbecue sauce, if desired
Sliced green onions, if desired
Preparation
Spray 3-quart slow cooker with cooking spray. Cook and drain macaroni as directed on package—except cook only 6 minutes. In large bowl, mix evaporated milk, milk, cheese product, salt, mustard, black pepper and red pepper. Stir in macaroni. Pour mixture into slow cooker.
Cover; cook on Low heat setting 3 hours.
In small bowl, mix pork and 1/4 cup barbecue sauce. Stir macaroni and cheese in slow cooker. Top with pork. Sprinkle with Cheddar cheese.
Cover; cook 1 hour longer or until set in center. Serve with additional barbecue sauce. Garnish with onions.
