crock pot macaroni and cheese slow cooker
Total: 2 hours 10 minutes Ingredients:
- 2 1/2 cups milk
- 1 (12- ounce) can evaporated milk
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon paprika (i used smoked paprika)
- 1 pound elbow macaroni
- 1/4 cup butter, cubed
- 4 ounces velveeta, cubed
- 8 ounces sharp cheddar cheese, grated
- 4 ounces monterey jack cheese, grated
Directions:
- In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika
- Pour the uncooked macaroni into your 5 quart slow cooker
- Top with butter and all cheeses
- Pour the milk mixture on top and stir to combine
- Do your best to press all the macaroni into the milk mixture
- It won’t be completely covered, this is ok
- Cover your slow cooker and cook on low for 2-3 hours, stirring once after one hour
- The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked
Notes:
Nutrition Facts: