Fall is making a grand entrance today! It is raining and chilly, typical fall weather.
I never NEED an excuse to make mac and cheese but the first day of fall seems like a really GOOD excuse!
This slow cooker mac and cheese is creamy and dreamy. It would be great for a crowd and I love that you can make it in advance and keep it warm, which would make it great for a pot luck or party!
What you need,
12 ounces uncooked elbow macaroni
4 tablespoons butter, cut into cubes
1½ cups evaporated milk (1-12oz can)
1½ cups half & half
3 cups (12 ounces) shredded sharp cheddar cheese (save about ½ cup for topping)
8 ounces Velveeta cheese, cut into cubes
¼ teaspoon salt
½ teaspoon pepper
Spray your slow cooker with cooking spray.
In a large pot of salted boiling water cook your macaroni until just el dente, about 8 or 9 minutes. Drain the noodles well and add them to the slow cooker.
Add the butter to the noodles and stir to coat.
Pour in the evaporated milk, half and half, salt and pepper. Add the cheeses a little at time and stir to combine.
Cook on low for 2-3 hours. You can turn your slow cooker to keep warm until you are ready to serve. About 15 minutes before serving sprinkle the reserved cheddar cheese on top and let it melt.
Unlike some mac and cheese recipes this one re-heats really well. I think it’s the Velveeta!
I will be making this recipe again for sure; it was so easy and so creamy! You can never go wrong with cheesy noodles!
Recipe from the Brown Eyed Baker