Crockpot Mac and Cheese

Preparation Time: 10 minutes

Cooking Time: 2-4 hours on low

Serves: 6-8

Ingredients:

16 ounces (450g) cooked elbow macaroni (al dente)

1/2 teaspoon black pepper

6 tablespoons butter

1 (12-ounce) can evaporated milk

2 1/2 cups milk (2%)

2 cups fresh shredded cheddar cheese

8 ounces Velveeta cheese

8 ounces cream cheese (one brick)

Instructions:

1. Prepare the Ingredients:

Cook the elbow macaroni until al dente according to the package instructions. Drain and set aside.

2. Combine Ingredients in the Crockpot:

In a large crockpot, add the cooked macaroni and black pepper.

Add the butter, evaporated milk, 2% milk, fresh shredded cheddar cheese, Velveeta cheese, and cream cheese.

3. Mix and Cook:

Stir all the ingredients together in the crockpot until well combined.

Cover the crockpot with the lid.

4. Slow Cook:

Cook the mac and cheese mixture on low heat for 2-4 hours. The cooking time may vary depending on your crockpot, so check periodically until the mixture is creamy and all the cheeses have melted.

5. Serve:

Once the mac and cheese is creamy and fully melted, it’s ready to serve.