6 cups of cooked GF macaroni (I normally like Tinkyada brown rice pasta; however, for macaroni, corn pasta is best)
3 tblsp melted butter
4 cups evaporated milk
6 cups shredded cheese
2 tsp salt
1 tsp dry mustard powder
1/2 tsp black pepper
In a large mixing bowl (or directly in your slow cooker to save time and unnecessary dishwashing) toss macaroni with butter. Stir in the rest of the ingredients and place in slow cooker. Cover and cook on high for 2-3 hours. Yum. So good.
Tip: If you are not GF, just use regular pasta! I usually just serve this with cut up raw veggies and pickles.