3 cups shredded Cheddar
2-1/2 cups milk
12 oz. evaporated milk
8 oz. cream cheese
16 oz. elbow macaroni (uncooked)
Cook on low for 2-1/2 to 3 hours or until noodles are cooked. Stir and check after 2 hours. Keep on warm until needed. Sub-out uncooked for cooked noodles and reduce cooking time by 2 hours.
Serve with a salad or carrot sticks to make this meal more balanced. Then off to your evening event.