Equipment
Crockpot or slow cooker
Cheese grater (if grating your own cheese)
Stirring spoon
Ingredients
16 ounces uncooked elbow macaroni
3 cups cheddar cheese, shredded
1 (8-ounce) block cream cheese, cut into cubes for easier melting
2 1/2 cups of milk
12 ounces evaporated milk
Preparation
Combine Ingredients in Crockpot: Place the uncooked elbow macaroni, shredded cheddar cheese, cubed cream cheese, milk, and evaporated milk into the crockpot. The beauty of this recipe lies in its simplicity—no pre-cooking required!
Cooking Time: Set your crockpot to low and let the mixture cook for about 2 1/2 hours. This slow cooking process allows the flavors to meld beautifully and the pasta to absorb the milky, cheesy goodness, resulting in a creamy, indulgent texture.
Stir and Check for Doneness: After about 2 hours, give the macaroni and cheese a gentle stir to ensure everything is combining nicely and to check the doneness of the pasta. Depending on your crockpot, you may find it’s ready or needs a bit more time.
Adjust Consistency: If you find the sauce too thick or cheesy towards the end of cooking, you can adjust the consistency by adding a bit more cooked macaroni and some additional milk. Stir well to combine and allow a few extra minutes for everything to heat through evenly.
Keep Warm Until Serving: Once the macaroni and cheese reaches your desired level of creaminess and doneness, switch the crockpot to the “Keep Warm” setting until you’re ready to serve. This is perfect for timing your meal just right, especially during gatherings or when waiting for everyone to come to the table.
Serving Suggestions
Serve this creamy macaroni and cheese straight from the crockpot, perhaps with a sprinkle of paprika or some chopped parsley for a touch of color. It pairs wonderfully with a crisp green salad or steamed vegetables to balance out the richness. For a heartier meal, consider serving it alongside grilled chicken or a light seafood dish.