1 pound pasta (elbow, bowties, penné, etc.) cooked and drained
1 (13 oz) can evaporated milk
1 1/2 cups milk
1 tsp salt
1/2 tsp pepper
3 cups shredded extra sharp cheddar cheese
1/2 cup melted butter
Lightly grease crockpot. Combine all ingredients in crockpot and stir to distribute evenly. Cover and cook on low for 3 to 4 hours, stirring occasionally.
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