“Shuffle off to Buffalo” while this mac 'n cheese cooks to perfection.
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2 (12-ounce) cans evaporated milk
1 (10 3/4-ounce) can condensed Cheddar cheese soup
1 tablespoon dry mustard
2 cups shredded sharp Cheddar cheese
10 ounces Land O Lakes® Deli American, cubed
2 1/2 cups hot water
1 (16-ounce) package (4 cups) uncooked dried macaroni
2 to 4 tablespoons hot sauce
1 (5-ounce) container blue cheese crumbles
Line sides of 4-quart slow cooker with folded heavy-duty nonstick aluminum foil; set aside.
Combine evaporated milk, soup and mustard in bowl. Microwave 2 minutes; stir. Add cheeses; microwave 1-2 minutes or until melted. Stir in hot water and macaroni.
Pour mixture into prepared slow cooker. Cook on High heat setting 1 1/2-2 hours or until macaroni is softened.
Stir in desired amount of hot sauce and 3/4 cup blue cheese crumbles. Garnish individual servings with remaining blue cheese crumbles.
To line slow cooker, stack two pieces of heavy-duty nonstick aluminum foil. Fold lengthwise into thirds. Line inside of slow cooker, pressing foil to fit sides.
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