Slow Cooker Barbecue Mac and Cheese

adapted from Slow Cooker Revolution 

This makes a lot of food! Make it to feed a hungry crowd at your next football party or if you have a house full of hungry kids. 

Ingredients:

•  2 12 oz cans fat free evaporated milk
• 2 11 oz cans condensed cheddar soup
• 2 1/2 cups water, plus additional if needed
• 1 teas dry mustard
• 1/2 teas cayenne
• 4 cups shredded cheese (I used a heavy handed combo of gruyere, sharp cheddar, and Longhorn)
• 1 lbs small pasta
• 2 teas Tabasco
• 1 14 oz can kidney beans, rinsed and drained
• 3 cups shredded barbecue pork, heated through
• salt and pepper

Preparation:

Grease the inside of your slow cooker with cooking spray.

In a large pot, heat the evaporated milk, soup, water, mustard, and cayenne to a simmer. Add the cheese and stir until melted. Pour in the 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, pork, and beans. Cook for another 30 minutes until the pasta is tender. Season with salt and pepper. Serve.