Slow Cooker Mac and Cheese

I am making this on the first day of school when I am in desperate need of some comfort food.  Hopefully it is not 95 degrees that day, but then again if it is, using the slow cooker will ensure my entire kitchen doesn't heat up.  This recipe is sort of based on the FANTASTIC mac and cheese we tried on our honeymoon from Beecher's in Pike Place Market.

This is their website.

This is Tommy enjoying it:

Ingredients

~ 1 box of whole wheat penne pasta

~ 1 small can low fat evaporated milk

~ 1 cup of skim milk

~ 1 egg 

~ 1/2 tsp. dry mustard

~ 1/2 tsp. chili powder

~ 1/4 tsp. black pepper

~ 1 and 1/2 cup of shredded sharp chedder cheese

~ 1/2 cup of shredded pepper jack cheese 

Cook pasta until tender and rinse with cold water.  Pour the evaporated milk, milk, egg, butter, dry mustard, chili powder, and black pepper into the crock pot.  Whisk together.  Add the cheese and stir together.  Pour the pasta on top and stir everything.  (Make sure you have sprayed the inside of the slow cooker with cooking spray.)  Cover and cook on low for 3 hours, making sure to stir occasionally.