Crockpot Mac and Cheese

Crockpot Mac and Cheese (Super Creamy!)

👉Ingredients:

◾️16 oz (450g) elbow macaroni, cooked al dente

◾️6 tbsp butter

◾️1/2 tsp black pepper

◾️1 (12 oz) can evaporated milk

◾️2½ cups regular milk (I used 2%)

◾️2 cups freshly shredded cheddar cheese

◾️8 oz Velveeta, diced

◾️8 oz (1 brick) cream cheese, diced

👉Instructions:

↪️1. Cook the elbow macaroni just until al dente (firm to the bite), then drain.

↪️2. In a large crockpot, combine the cooked pasta with butter, black pepper, evaporated milk, regular milk, and all three cheeses (cheddar, Velveeta, and cream cheese).

↪️3. Stir everything together.

↪️4. Cover and cook on LOW for 2 to 4 hours, stirring occasionally.

◾️Cheese should be completely melted and mixture creamy.

↪️5. Once it’s all melted and smooth, serve hot!

👉Tips for Success:

✅️1. Dice the cheeses small – This helps everything melt evenly and faster. You may only need 2 hours instead of 4.

✅️2. Use freshly shredded cheddar – Pre-shredded cheese has anti-caking agents that can affect texture.

✅️3. Stir every 30–45 minutes – This keeps the cheese from sticking to the bottom and helps everything blend smoothly.

◾️This dish is rich, filling, and perfect for potlucks, holidays, or a cozy family dinner!