Macaroni and cheese is an American favorite, kids love it and adults can’t deny it’s cheesy goodness. Today I made this all American classic in my handy crockpot. Minimal cooking and scrumptious results, no wrong can be done. Let’s get started.
Crockpot Creamy Mac and Cheese
- Elbow Macaroni- 16 oz
- Extra Sharp Cheddar Cheese- 20 oz grated
- Evaporated Milk- 12 oz can
- Cream Cheese- 8 oz cubed
- Whole Milk- 2 1/2 cups
- Dry Mustard- 1/2 tsp
- Cayenne Pepper- 1/2 tsp
- Pepper- a pinch
- Salt- a pinch
- Boil elbow macaroni for 6 minutes, drain and run under cold water.
- Place elbow macaroni and all of the remaining ingredients into the crockpot, mix well. Cook on low for 3 hours stirring occasionally.
There you have it, the easiest and cheesiest crockpot macaroni and cheese. Enjoy, and until next time.
**Temperature varies from crockpot to crockpot, keep an eye on your macaroni could be finished prematurely.