crock pot beer mac and cheese
Ingredients
- 2 1/2 cups dry elbow macaroni (about 10 to 12 ounces)
- 4 tablespoons butter, cubed
- 4 ounces cream cheese, cubed
- 8 ounces freshly shredded sharp cheddar cheese
- 4 ounces freshly shredded monterey jack cheese
- 2 cups milk (preferably whole or 2 percent)
- 6 ounces beer (may substitute additional milk)
- coarse sea salt
- black pepper
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