Crockpot Mac and Cheese (Print Version)
# Ingredients:
01 -
8 oz uncooked elbow pasta.
02 -
1 1/2 cups whole milk.
03 -
12 oz canned evaporated milk.
04 -
Melt 1/4 cup butter.
05 -
5 cups sharp cheddar, freshly shredded (20 oz).
06 -
A teaspoon of salt.
07 -
A pinch of black pepper.
08 -
A sprinkle of paprika.
09 -
3 yolks, optional.
10 -
Nonstick cooking spray.
# Instructions:
01 -
Coat the pot's inside with spray to stop sticking.
02 -
Throw in pasta, both milks, and butter. Add salt and pepper, stir in nearly all the cheese. Include egg yolks, if you're using them. Mix it up well.
03 -
Layer the rest of the cheese evenly. Shake on some paprika. Put the lid on and cook for 2 hours on low.
04 -
Give it a stir to check doneness. Let it go another 30-60 minutes if it needs more time. Dish up while it's warm.
# Notes:
01 -
Shred your own cheese for better results.
02 -
Yolks are totally your call.
03 -
Cooking times can differ by device.
04 -
This dish is perfect for gatherings.
05 -
Easily doubled if needed.
06 -
Great as cozy comfort food.