Ingredients:
8 oz cooked elbow macaroni
12 oz can evaporated milk
1 1/2 Cups whole milk
1/4 stick of melted butter
1 tsp salt
dash of pepper
2-10 ounce bricks of sharp cheddar cheese grated ~5 cups
1 1/2 cups cooked cubed butternut squash (leave kind of firm)
2 Tbsp Berbere Seasoning
Directions:
In a slow cooker mix everything but 1 cup of cheese once combined top with the 1 cup of cheese. Cover and cook for 3 hours and 15 minutes. Turn off cooker, stir and serve.