Crockpot Macaroni and Cheese

Ingredients

  • 16 oz dry elbow or cavatappi pasta

  • 0.5 cup butter (1 stick)

  • 1 can (12 oz) evaporated milk

  • 3 cups whole milk

  • 12 oz Velveeta cheese

  • 4 cups shredded cheddar cheese

  • 0.5 teaspoon onion powder

  • 0.5 teaspoon garlic powder

  • Salt and pepper

  • Green onions

Instructions

  1. Grease Crockpot with cooking spray.

  2. Boil water on high heat and add salt when boiling. Cook pasta just short of al dente (~2 minutes less than cook time on package).

  3. Drain pasta and transfer to Crockpot. Mix in butter to prevent clumping while cooking.

  4. Add evaporated milk, whole milk, Velveeta, 3 cups of shredded cheddar, onion powder, and garlic powder. Add salt and pepper to taste.

  5. Cook on low for 1.5 hours, then stir in remaining 1 cup of cheddar.

  6. Cover and cook on low for additional 30 minutes. Stir well before serving. Garnish with green onions if desired.

Notes

  • Medium cheddar will give a smoother cheese taste. Sharp will have more of the normal cheddar cheese bite. Original recipe recommends using sharp cheddar.