Slow Cooker Macaroni and Cheese
Description
Make the perfect comfort food in the slow cooker to make it easy and almost mess free. It's cheesy, creamy and gooey and makes a wonderful meal or a side dish.
Ingredients
12 oz. uncooked elbow macaroni
4 T. butter, cut into cubes
1- 12 oz. can evaporated milk
1½ cups Half & Half
12 oz. shredded sharp Cheddar cheese
8 oz. Velveeta cheese, cut into cubes
¼ t. each salt and pepper
Directions
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Line 3-4 quart slow cooker with a slow cooker liner, then spray lining with non-stick cooking spray.
Cook pasta to al dente and drain. Place cooked macaroni in slow cooker, immediately add butter and stir until melted.
Add evaporated milk, Half & Half, 2½ cups of the Cheddar cheese, Velveeta, salt and pepper; stir to blend well.
Cover and cook on low for 2 to 3 hours (if you have a larger slow cooker, decrease the cooking time). During the last 15 minutes of cooking, sprinkle with the remaining ½ cup of cheddar cheese.
When done, turn slow cooker setting to warm until ready to serve.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.