Ingredients:

1 pound elbow macaroni, uncooked

1 tablespoon cornstarch

1 pound shredded cheese (mozzarella, cheddar, Monterey Jack or fontina)

1 cup water

1 16-ounce jar pizza sauce

8 ounces sliced pepperoni, halved or quartered if large

2 teaspoons Italian seasoning

Directions:

1. Place uncooked macaroni in a 6-quart Slow cooker. Sprinkle in cornstarch and mix well, making sure that each noodle in lightly coated with cornstarch.

2. Add the rest of the ingredients into the Slow cooker. Mix well to combine.

3. Cover and cook on high for 2 hours, stirring after 1 hour. Serve hot.

Bon Appetit!