Ingredients
16 oz. elbow macaroni
1 12 oz. can evaporated skim milk
1-1/2 cups milk
1/2 cup butter
1 cup shredded cheddar cheese, divided
1 cup shredded gruyere cheese
1 cup shredded asiago cheese
1 tsp. kosher salt
Directions
1. Prepare macaroni according to package directions, cooking until the pasta is al dente. Drain.
2. Spray the slow cooker stoneware with cooking spray. Pour the cooked pasta into the slow cooker.
3. Add the remaining ingredients, except for 1/2 cup of the shredded cheddar cheese. Stir.
4. Cover and cook on low 3 hours.
5. Sprinkle with reserved cheese. Cover and cook on low another 10 minutes.
Some very nice information on baking right here, I am finding out how to bake extra things lately and found this recipe, http://www.thecockerbakery.com/baked-chicken-recipe/ , was not able to get it done very well though