Ingredients:
- 16 ounces (450g) cooked elbow macaroni (al dente)
- 1/2 teaspoon black pepper
- 6 tablespoons butter
- 1 (12 ounce) can evaporated milk
- 2 1/2 cups milk (2% or whole milk)
- 2 cups cheddar cheese, freshly shredded
- 8 ounces Velveeta, cubed
- 8 ounces (one brick) cream cheese, cubed
Instructions:
- Prepare the Crockpot: Grease the crockpot insert lightly or use a non-stick cooking spray to prevent sticking.
- Combine Ingredients: In the crockpot, combine the cooked elbow macaroni, black pepper, butter, evaporated milk, and regular milk. Stir well to combine all the ingredients.
- Add Cheeses: Add in the freshly shredded cheddar cheese, cubed Velveeta, and cubed cream cheese. Mix everything thoroughly, ensuring the cheeses are evenly distributed throughout the mixture.
- Cooking Time: Cover the crockpot with its lid and cook the mac and cheese on low heat for 2-4 hours. The cooking time may vary depending on your crockpot, so check after 2 hours and stir occasionally. Cook until all the cheeses are fully melted, and the mixture becomes creamy and smooth.
- Serve: Once the mac and cheese is creamy and heated through, give it a final stir. Taste and adjust the seasoning if necessary. Serve the creamy crockpot mac and cheese hot, garnished with extra shredded cheddar cheese or a sprinkle of black pepper if desired.
- Enjoy: Dive into this delightful, gooey, and comforting mac and cheese that’s been slow-cooked to perfection. Enjoy your meal and savor the flavors!
Note: Feel free to customize this recipe by adding crispy bacon bits, sautéed onions, or chopped herbs for an extra layer of flavor. Enjoy your delicious homemade mac and cheese!
1. Can I use a different type of pasta?
- Yes, you can experiment with other pasta shapes like shells, penne, or rotini. However, adjust the cooking time as different pasta shapes might require different durations to cook properly.
2. Can I use low-fat or fat-free cheese?
- While you can use low-fat cheese, keep in mind that it might affect the creaminess of the dish. Fat-free cheese might not melt as well and can result in a less creamy texture.
3. How long does it take to cook the mac and cheese?
- Cooking time typically ranges from 2 to 4 hours on low heat in a crockpot. Check after 2 hours and stir occasionally to ensure the cheese melts evenly. Cooking time can vary based on the specific crockpot used.
4. Can I double the recipe for a larger crowd?
- Yes, you can double the ingredients to make a larger batch. Make sure your crockpot has enough capacity to accommodate the increased volume, and adjust the cooking time accordingly.
5. Can I freeze the leftovers?
- It’s best to consume the mac and cheese fresh for the creamiest texture. Freezing and reheating can alter the texture, making it less creamy. If you do have leftovers, store them in an airtight container in the refrigerator and consume within 2-3 days for the best quality.
6. Can I add vegetables or meat to the recipe?
- Absolutely! Feel free to add vegetables like broccoli, spinach, or peas for extra nutrition. Cooked bacon bits, shredded chicken, or ground beef can also be added to make the dish heartier and more substantial.
7. Can I use a different type of milk?
- Whole milk provides the creamiest result, but you can use 2%, skim, or even almond milk if you prefer a lighter version. Keep in mind that using lower-fat milk might result in a slightly less creamy texture.
8. How can I prevent the mac and cheese from drying out?
- Stirring occasionally during the cooking process helps prevent the top layer from drying out. If your mac and cheese appears too thick, you can add a splash of milk and stir well to reach the desired consistency.
9. Can I prepare the ingredients the night before and cook it the next day?
- While it’s best to cook the mac and cheese fresh, you can prepare the ingredients the night before and store them in the refrigerator. Combine everything in the crockpot insert and refrigerate. The next day, place the insert in the crockpot base and cook according to the recipe instructions.
