Description

The crockpot does all of the work making the best homemade mac and cheese ever. It's made with a small pasta and 3 different cheeses, creating a luxurious, creamy cheese sauce ever. This is comfort food at its best.

Ingredients

• 1 lb. macaroni or corkscrew pasta, uncooked (or other small pasta)
• 4 T. unsalted butter, sliced into 4 equal pieces
• 4 oz. block of cream cheese, cut into 4 equal pieces
• 1 t. kosher salt
• 1/2 t. cayenne pepper
• 3 c. whole milk
• 1/2 c. heavy cream
• 2 c. freshly shredded Cheddar cheese
• 1 c. freshly shredded Pepper-Jack cheese

Steps

1. Add the uncooked pasta to a 6 quart crockpot. Scatter the butter and cream cheese evenly over the pasta.
2. Sprinkle the salt and cayenne pepper on top. Pour in the milk and cream. Stir well; smooth out the pasta into an even layer coated in sauce.
3. Cover. Cook on Low 1 to 2 hours, until the pasta is al dente and chewy but not crunchy. The cook time will vary if using a different pasta or different size crockpot, so start with 1 hour and then adjust.