- 2 cups macaroni or pasta of choice, uncooked
- 3 tablespoons butter
- 8 ounces processed American cheese, cubed
- 8 ounces light cream cheese, cubed
- 1 teaspoon Dijon mustard
- 1 cup milk
- 1/2 cup whipping cream
- 1 (12 ounce) can evaporated milk
- 1 (10 ounce) can RED GOLD® Petite Diced Tomatoes & Green Chilies, drained
- Place the uncooked pasta in the bottom of a 3.5 quart slow cooker that has been sprayed with cooking spray. Add the remaining ingredients, except tomatoes, to the slow cooker and stir until well combined. Cook on LOW for 4 hours.
- Just before serving add tomatoes; stir to combine.