Ultimate Creamy Mac & Cheese
When you can’t spare any space in your oven, this mac and cheese in the crockpot is perfect!
A little bit of elbow work (pun intended) before you toss this super cheesy and creamy macaroni and cheese into the crockpot - and in just a couple hours, your side dish is ready. It’s great for holidays when you need oven space and don’t have it. Just as a note, any time I make homemade mac and cheese, I find that if I don’t add a few dashes of hot sauce, it tastes off. It does not make this a spicy dish at all. All the dairy really offsets it. Don’t skip it!
What You Need:
16 oz. elbow macaroni
3 Tbsp. olive oil
3 Tbsp. unsalted butter, cut into small cubes
2 cans (12 oz. each) evaporated milk
2 cups whole milk
1 1/2 tsp. salt
1/2 tsp. dried mustard powder
1/4 tsp. smoked paprika
1/4 tsp. black pepper
Few dashes of hot sauce
4 cups shredded cheddar (for best results - shred your own!)
16 oz. Velveeta, cut into small cubes
Directions:
Cook elbow macaroni for 4 minutes (undercooked), then drain.
Spray the inside of your crockpot with nonstick cooking spray and add cooked pasta.
Top with olive oil and butter, stirring to mix well.
Add the remaining ingredients and stir.
Cover and cook on LOW for 2 hours, stir after one hour.
At the end of 2 hours, give the mac and cheese another really good stir and adjust seasoning if necessary.
Recipe from The Chunky Chef