Crockpot Macaroni and Cheese

[mos]

Crockpot Macaroni and Cheese
3 cups uncooked elbow macaroni
5 tbs softened butter
12-oz cups evaporated milk
1/2 cup milk, half-and-half, or light cream
3 cups shredded sharp cheddar cheese
1/4 cup finely chopped red or green bell pepper
1/4 cup finely chopped onion
1/2 tsp kosher salt, or to taste
1/4 tsp freshly ground black pepper
Following the package directions, cook the macaroni in boiling salted water. Drain well and transfer the hot macaroni to a large bowl.
Butter the slow cooker crockery insert with about 1 tbs of the softened butter.
Add the 4 remaining tbs of butter to the hot macaroni and toss to coat thoroughly. Add the evaporated milk, the milk or cream, cheese, and bell pepper and onion, if using.

Add 1/2 tsp of kosher salt and 1/4 tsp of freshly ground black pepper.
Cover and cook on high 2 to 3 hours, stirring once or twice. Taste and add more salt, as needed. Serves 4

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