Mac & Cheese Crockpot Magic

Here’s a delicious Crockpot Mac and Cheese recipe that combines multiple cheese varieties for maximum flavor:
Ingredients
• 2 cups dry elbow macaroni
• 1/4 cup melted butter
• 12 ounces evaporated milk
• 1 cup whole milk
• 1/2 cup cream
• 1/2 cup mayonnaise
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ounces yellow American cheese, chopped
• 6 ounces sharp cheddar cheese, freshly shredded
• 2 ounces Parmesan cheese, freshly shredded
• Optional: Extra sliced cheese for topping

Instructions
1. Prepare the Slow Cooker
• Coat a 4-6 quart slow cooker with melted butter
• Add uncooked macaroni and stir to coat with butter
2. Add Liquid Ingredients
• Pour in evaporated milk, whole milk, cream, and mayonnaise
• Add salt, pepper, and stir well
3. Add Cheeses
• Chop American cheese into 1-inch chunks
• Add American, cheddar, and Parmesan cheeses
• Stir mixture thoroughly
4. Cooking
• Cover and cook on LOW for 2-3 hours
• Stir 2-3 times during cooking to ensure even melting
• Check pasta for desired tenderness
• If needed, add extra cheese on top and let melt for 10 minutes

Pro Tips:
• Use freshly shredded cheese for best melting
• Do not use pre-shredded cheese, as it doesn’t melt as smoothly
• Pack cheese tightly when measuring to ensure proper quantity
Serve hot and enjoy your creamy, cheesy Crockpot Mac and Cheese!