Imported from the web

Crockpot Mac and Cheese

Name: Crockpot Mac and Cheese
Prep time: 15 min
Cook time: 124 min
Total time: 139 min
Yield: 12 servings
Cuisine: American
Ingredients: 16 oz elbow macaroni, dried (1 box); 3 tbsp olive oil; 3 tbsp unsalted butter (Cut into small cubes); 24 oz evaporated milk (Two 12 oz cans); 2 cups whole milk; 1.5 tsp kosher salt; 0.5 tsp dried mustard powder; 0.25 tsp smoked paprika; 0.25 tsp black pepper; hot sauce (A few dashes; optional but recommended); 4 cups cheddar cheese (Shredded; author recommends shredding from a block. Two 8 oz blocks of medium sharp cheddar are suggested to yield 4 cups; amount can vary with grater and cheese.); 16 oz Velveeta (Cut into small cubes; 1 block); nonstick cooking spray (For lightly spraying the slow-cooker insert)

Imported by Starr2 on SeeMeCook

Creamy slow-cooker macaroni and cheese made with cheddar, Velveeta, and evaporated and whole milk. Undercooked pasta finishes gently in a rich, cheesy sauce.

12 servings139 minAmerican

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Ingredients

16 oz elbow macaroni, dried (1 box)
3 tbsp olive oil
3 tbsp unsalted butter (Cut into small cubes)
24 oz evaporated milk (Two 12 oz cans)
2 cups whole milk
1.5 tsp kosher salt
0.5 tsp dried mustard powder
0.25 tsp smoked paprika
0.25 tsp black pepper
hot sauce (A few dashes; optional but recommended)
4 cups cheddar cheese (Shredded; author recommends shredding from a block. Two 8 oz blocks of medium sharp cheddar are suggested to yield 4 cups; amount can vary with grater and cheese.)
16 oz Velveeta (Cut into small cubes; 1 block)
nonstick cooking spray (For lightly spraying the slow-cooker insert)

Steps

1
Cook the elbow macaroni in boiling water for 4 minutes, then drain. This is intentionally shorter than the package cooking time so the pasta remains undercooked.
2
Lightly coat the insert of a 6-quart-or-larger slow cooker with nonstick cooking spray.
3
Add the drained cooked pasta to the slow-cooker insert.
4
Add the olive oil and cubed butter to the pasta, then stir well to combine.
5
Add the evaporated milk, whole milk, kosher salt, dried mustard powder, smoked paprika, black pepper, hot sauce if using, shredded cheddar, and cubed Velveeta. Stir to combine.
6
Cover and cook on LOW for 2 hours. After 1 hour, stir well; if the pasta seems slightly stuck, stirring should loosen it.
7
At the end of the second hour, give the macaroni and cheese a thorough, solid stir until the cheesy sauce comes together.
8
Taste and adjust the seasoning if needed, then serve.

Notes

Serves approximately 12 as a side dish or 4–6 as a main course; serving size is not measured precisely. For best results, shred cheddar from a block; pre-shredded cheese contains anti-clumping additives that may hinder melting. The author notes it can be prepped ahead and cooked in the slow cooker a few hours before serving. The excerpt does not specify how to prepare the pasta water or quantify the cooking spray.