2 12 oz cans fat free evaporated milk
2 11 oz cans condensed cheddar soup
2 1/2 cups water, plus additional if needed
1 teas dry mustard
1/2 teas cayenne
4 cups shredded cheese (I used a heavy handed combo of gruyere, sharp cheddar, and Longhorn)
1 lbs small pasta
2 teas Tabasco
1 14 oz can kidney beans, rinsed and drained
3 cups shredded barbecue pork, heated through
salt and pepper


Grease the inside of your slow cooker with cooking spray.
In a large pot, heat the evaporated milk, soup, water, mustard, and cayenne to a simmer. Add the cheese and stir until melted. Pour in the macaroni and stir to coat. Transfer to slow cooker.
Cover the slow cooker and cook for 1 1/2 hours on high. Stir in the Tabasco, pork, and beans. Cook for another 30 minutes until the pasta is tender. Season with salt and pepper and then serve.