Slow Cooker Macaroni and Cheese with Canadian Bacon
Recipe by Becky, The Cookie Rookie
1 (14 oz) box rotini pasta, uncooked
1 1/2 cups skim milk
1 (12 oz) can evaporated milk
10-12 ounces shredded mozzarella cheese
8 ounces velveeta cheese, cubed
4 ounces butter, cubed
1 (6 oz) package Habbersett Canadian Bacon, chopped
1 cup green pepper, chopped
Salt and pepper to taste
Green onion, for garnish
Parsley, for garnish
Cook on high for 1 1/2 hours, stirring occasionally.
After 1 1/2 hours, add in the Canadian Bacon and green pepper. Stir to combine. Add the rest of the cheese and stir completely. Add more or less cheese according to your taste.
Cook on low another hour or until pasta is fully tender. Add salt and Pepper to taste and garnish with green onion or parsley.