Four Cheese Macaroni in the Crock Pot

Four Cheese Macaroni in the Crock Pot
Brussels Sprouts

Ingredients:
2 Tbsp of butter
2 Tbsp of flour
1 tsp salt
¼ tsp pepper
3 cups of milk
4 dashes of Tabasco
½ cup of shredded Parmesan
½ cup of shredded Romano
1 ½ cups of shredded Cheddar
1 ½ cups of shredded Mozarella
1 pound of elbow macaroni
Paprika
1 package fresh Brussels sprouts
4 lemon slices

In the morning:
Melt the butter in a pan.
Add the flour, salt, and pepper and stir until a paste forms.
Add the milk gradually, stirring with a whisk until it makes a thin creamy white sauce. You may need a bit of extra milk. The sauce should be thin.
Add the cheese and melt it.
Stir in the Tabasco sauce.
Stir in the uncooked macaroni.
Coat the crock pot with cooking spray.
Put the cheese and macaroni mixture in the crock pot. Sprinkle with paprika
Cook on low 8 hours.

In the afternoon:
Cook the Brussels sprouts in pot of hot water for 4 minutes. Serve with a lemon twist on the side.

Note: If the macaroni comes out dry or browned, it needs more liquid. The macaroni noodles soak up the liquid as they cook, so make sure the sauce is very thin when you put it in the crockpot. When it is done, it should be bubbly with slight crispy brown around the edges.