- 8 Ounces cream cheese
- 8 Ounces sour cream
- 1 Teaspoon garlic powder
- 2 cans evaporated milk
- 1 14-ounce can fire roasted diced tomatoes
- 1 4.5-ounce can green chilies
- 3 scallions, chopped
- 4 Cups grated sharp cheddar cheese
- 1 Pound cavatappi pasta (or macaroni), uncooked
- 2 Teaspoons salt
- 1 Teaspoon pepper
Add cream cheese, sour cream, garlic powder, salt and pepper in slow cooker.
Mix to combine.
Add the evaporated milk, scallions, tomatoes, green chiles, cheese and pasta in the slow cooker.
Mix to combine well.
Turn slow cooker on for three hours on low.