I don't know about you, but mac & cheese is always a hit with my kids and their friends. This recipe makes it even easier to put together and can be used for your cookout or tailgate. 

Ingredients:
1 box elbow pasta
2 1/2 cups milk
12 oz evaporated milk
3 cups shredded extra sharp cheddar cheese
1 cup shredded Monterey Jack cheese
1 jar Bellisari's Saigon Street Sauce
1/4 cup cubed butter

Directions:
Spray slow cooker with non-stick cooking spray. Add all ingredients to the slow cooker, mix and make sure the pasta is fully submerged. Cook on low for 1 hour and stir when done. If the pasta is not done, continue cooking and check every 30 mins. 
Notes: You will be able to determine when it is done cooking when pasta is tender and the sauce is thick and creamy. Sauce may continue to slightly thicken after lid is removed and it lowers closer to room temperature. 

Recipe adapted from https://amandascookin.com/crockpot-macaroni-and-cheese/#wprm-recipe-container-23273