Description
This recipe creates a rich and creamy macaroni and cheese in your crockpot. It’s a simple dish perfect for gatherings or a comforting meal.
Ingredients
- 1 pound elbow macaroni
- 4 cups milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 4 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1/2 cup butter, cut into cubes
Instructions
- Cook elbow macaroni according to package directions. Drain and set aside.
- In a greased 6-quart crockpot, combine milk, evaporated milk, salt, pepper, and paprika.
- Stir in shredded cheddar and Monterey Jack cheeses until well combined.
- Add the cooked macaroni and butter cubes to the crockpot.
- Stir everything together until the macaroni is coated.
- Cover and cook on low for 2-3 hours, or until heated through and creamy. Stir occasionally.
- Serve hot.
Notes
- For an extra cheesy flavor, use a blend of your favorite cheeses.
- Add a pinch of nutmeg for a subtle depth of flavor.
- Top with breadcrumbs before serving for added texture.
- Prep Time: 15 minutes
- Cook Time: 2-3 hours
- Category: Main Dish
- Method: Crockpot
- Cuisine: American