2 cans (10 3/4 ounces each) condensed cheddar cheese soup
1 soup can milk (10 fluid ounces)
2 teaspoons prepared mustard
1/4 teaspoon freshly ground black pepper
4 cups cooked elbow macaroni, cooked al dente (3 cups uncooked)
1 clove garlic, minced
1/4/ cup bread crumbs

Lightly spray a 4-quart slow cooker with vegetable oil cooking spray.

Mix together the soup, milk, mustard, and pepper in the slow cooker. Add the macaroni, toss and stir together.

Cover and cook on high for 2 1/2 hours, or until hot in the center.

Lightly spray a large nonstick with cooking spray. Add the garlic and bread crumbs. Lightly toast the bread crumbs over medium heat. Sprinkle over the macaroni and cheese before serving.

Serves 4 to 6.