🔹 Instructions:
Add everything to your slow cooker:
Pour in the milk, evaporated milk, and uncooked elbow macaroni.
Add the cream cheese and shredded cheddar cheese.
Stir everything together gently.
Cook on LOW for about 2 to 2.5 hours.
Stir halfway through cooking to prevent sticking.
If it’s too thick at the end, you can add a splash of milk.
Serve hot, optionally topped with extra cheese, bacon bits, or breadcrumbs!
