Crock Pot Mac and Cheese

I don't usually post a recipe that I haven't tried but I'm sharing this one because I'm making it today and assume it'll be good - no boil crock-pot macaroni and cheese. How bad can it be? It sounds good, and it sounds easy so....hopefully it'll be yum. Here's the recipe in case you want to try it too, I'll let you know later how it turns out!

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NO BOIL CROCK-POT® SLOW COOKER MAC AND CHEESE

Author: Cookies & Cups

Serves: serves 6

INGREDIENTS

• 2½ cups milk
• 1 (12- ounce) can evaporated milk
• 1 teaspoon kosher salt
• ½ teaspoon fresh ground pepper
• ½ teaspoon paprika (I used smoked paprika)
• 1 pound elbow macaroni
• ¼ cup butter, cubed
• 4 ounces Velveeta, cubed
• 8 ounces sharp cheddar cheese, grated
• 4 ounces Monterey Jack cheese, grated

INSTRUCTIONS

1. In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
2. Pour the uncooked macaroni into your 5 quart Crock-Pot® Slow Cooker. Top with butter and all cheeses.
3. Pour the milk mixture on top and stir to combine.
4. Do your best to press all the macaroni into the milk mixture. It won't be completely covered, this is ok.
5. Cover your Crock-Pot® Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
6. The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.

2/9/17 Update - the mac and cheese turned out great! I kept it on warm in the crock pot for hours, eventually the sauce wasn't creamy anymore but still tasted great and some people really liked it after it cooked down like that. This is a keeper recipe for sure!