Crock Pot Macaroni and Cheese

Crock Pot Macaroni and Cheese #

Ingredients #

  • 16 oz cavatappi or elbow macaroni, cooked and drained
  • 2 1/2 cups whole milk
  • 12 oz evaporated milk
  • 12 oz extra sharp cheddar cheese, shredded
  • 4 ounces American or Monterrey cheese, shredded
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup butter, cubed

Instructions #

  • Spray slow cooker with non-stick spray, if not non-stick
  • Rinse the uncooked pasta well in cold water and drain
  • Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, and cayenne pepper.
    • Stir to combine, making sure pasta is submerged in liquid as much as possible
  • Dot with cubed butter
  • Cover and cook on low heat for 1 hour
  • Remove lid and stir. Check if the pasta is done (al dente pasta, liquid thick and creamy)
  • If not done, continue cooking for 1/2 hour at a time until done

Original Recipe: #

https://amandascookin.com/crockpot-macaroni-and-cheese/