16 oz. elbow macaroni
2 1/2 cups milk
12-oz. can evaporated milk
8 oz. cream cheese, cut into 1-inch pieces
3 cups shredded cheddar cheese
Place the macaroni, milk, evaporated milk, cream cheese and cheddar cheese into a crockpot. Set heat to Low and cook for 2 to 3 hours, or until pasta is cooked through. Stir occasionally and check for doneness starting at the 2-hour mark.