I know you already have a recipe for Mac and Cheese but have you tried cooking it in the slow cooker? Allow me to share this recipe with you today! All you need are these 10 basic ingredients and a slow cooker! In just a little bit more than 2 hours, you will surely have the best Mac and Cheese ever! I kid you not! Don’t skip this recipe. I promise you that it is worth all the time and effort! Surprise everyone and don’t forget to share the recipe with them as well. Enjoy!
Ingredients:
2 1/2 c whole milk
1 16 oz. package of shredded sharp cheddar
8 oz. Velveeta
6 tbsp butter
1 12 oz. can of evaporated milk
8 oz. of cream cheese
16 oz. elbow macaroni
1/2 tsp dry mustard
1 tbsp salt
1/2 tsp black pepper
Directions:
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the elbow macaroni and 1 tbsp of salt into the boiling water, then cook for 6 minutes or until firm to bite. Drain and rinse with cold water to stop the cooking process.
Apply cooking spray to the inside of your slow cooker.
Put all the ingredients for the Mac and Cheese into the slow cooker aside from 1/4 cup of cheddar cheese. Stir everything until well incorporated.
Cover and seal the slow cooker, then cook for about 2 to 3 hours on a high setting. Make sure to stir 2 times during the cooking time.
Sprinkle the reserved 1/4 cup of cheddar cheese on top. Allow it to melt completely. Dish out!
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.
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