Crock Pot Macaroni and Cheese
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Ingredients
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- 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
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- 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:
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https://amandascookin.com/crockpot-macaroni-and-cheese/