Crockpot Mac and Cheese
Description
What could be easier than using your crockpot to make homemade mac and cheese? Just add all of the ingredients and cook. It's a great side or main dish.
Ingredients
16 oz. elbow pasta, uncooked (NOT gluten-free or quick cook)
2 1/2 c. milk whole
12 oz. evaporated milk
12 oz. (3 c.) extra sharp deli Cheddar cheese, shredded (NOT bagged)
4 oz. (1 c.) Monterrey deli cheese, shredded (not processed cheese)
1 t. salt
1/2 t. black pepper
1/2 t. dry mustard
1/4 t. garlic powder
cayenne pepper, to taste, optional
1/4 c. butter, cubed
non-stick cooking spray
Directions
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Spray a 5-6 quart crockpot with non-stick cooking spray.
Rinse the uncooked pasta well in cold water; drain.
Add drained pasta, both milks, cheeses, salt, pepper, mustard, garlic powder and cayenne pepper to crockpot; stir, making sure pasta is submerged in liquid. Top with butter.
Cover; cook on LOW for 1 hour. Stir. Cook on HIGH for another 30-45 minutes.
When done, the pasta should be tender and liquid should be thick and creamy. The sauce will thicken more after lid is removed and mac and cheese sits.
Serve seasoned with more salt and pepper, if necessary.
6-8 servings.