16ouncespastalarge elbow noodles or shells, any you like is fine
4cupscheesecheddar, or your favorite
1canevaporated milk(12 ounces)
2cupsmilkwhole or 2%
½cupbuttermelted
1teaspoonsalt
½teaspoonblack pepper
½teaspoongarlic powder
⅛teaspoonground paprika
Garnish for serving, optional
Additional shredded cheese
Parsley
Chives
Instructions
Cook pasta according to al dente, following the package directions.
16 ounces pasta
Spray the crock pot with nonstick cooking spray or use a slow cooker liner.
In a large bowl, combine the shredded cheese, evaporated milk, milk, melted butter, salt, pepper, garlic powder, and paprika. Stir well.
4 cups cheese, 1 can evaporated milk, 2 cups milk, ½ cup butter, 1 teaspoon salt, ½ teaspoon garlic powder, ⅛ teaspoon ground paprika
Stir the cooked macaroni into the butter mixture. Transfer the mixture to the crock pot and spread it out evenly.
Cover and cook on low for 2 to 2 ½ hours or on high 1 to 1 ½ hours. Cooking times may vary with crock pots.
Serve immediately with garnishes.
Additional shredded cheese, Parsley
Notes
Shredding blocks of cheese yourself works best. Pre-shredded cheese doesn't melt as well and can make the dish gritty.
I prefer to use a combination of cheeses. A mix of sharp cheddar cheese and Colby jack is delicious, but feel free to get creative. My kids like the stringiness Mozzarella adds to mac and cheese. If you really love it extra creamy, use Velveeta cheese.
2-3 hours on low heat is the sweet spot. Remember, we're aiming for creamy, not crispy. It also cooks better on low heat than on high heat.