10 ounces elbow macaroni
1 can 12oz evaporated milk
1 3/4 cups milk
12oz velveeta prepared cheese
1 tsp salt
3/4 ground mustard
1/2 tsp black pepper
1/4 tsp red pepper flakes
1/2 lb shredded smoked pork
1 cup shredded cheddar cheese
optional top with sliced green onions
note: The shredded smoked pork, I went to a bbq restuarant to get it. If you would like to add bbq sauce to the pork you can, but the pork I got was already seasoned and with their sauce.
Spray 3-qrt slow cooker with cooking spray. Boil macaroni for only 6 mins, then drain and add it to slow cooker. In the pot that you boiled the pasta, add your velveeta cheese, both milks, salt, ground mustard, pepper, and flakes. Heat till everything is combined and cheese is melted. Pour over pasta and stir. Cover and cook on low for 3 hours.
After 3 hours stir mac n cheese, then top with shredded pork and then top with cheddar cheese. Cover and cook on low for 1 hour.
Top with green onions, optional, and serve!
Serves 8, total cook time 4 hours
