Ingredients:
16 ounces elbow macaroni, cooked al dente
1/2 teaspoon black pepper
6 tablespoons butter
1 (12-ounce) can evaporated milk
2 1/2 cups whole milk
1 (16-ounce) package shredded sharp cheddar cheese (reserve 1/2 cup for topping)
8 ounces Velveeta, cubed
8 ounces cream cheese, cubed
PREPARATION:
Prepare the Macaroni: Cook the elbow macaroni until al dente, drain, and set aside.
Assemble in Crockpot: In your crockpot, add the cooked macaroni, black pepper, butter, evaporated milk, whole milk, 1 1/2 cups of the shredded cheddar, Velveeta, and cream cheese. Stir everything together to combine.
Cook: Set your crockpot to low heat and cook for 2-4 hours. Stir occasionally. Keep an eye on it as cooking times may vary depending on your crockpot. Most will take about 3 hours, but check around 2 hours to ensure everything is melted and creamy.
Add Remaining Cheese: Once the mac and cheese is fully melted and combined, sprinkle the remaining 1/2 cup of shredded cheddar on top. Cover and let it melt.
Serve: Once melted and bubbly, switch your crockpot to the “warm” setting until ready to serve.
Enjoy this creamy, cheesy comfort food with your family or at any gathering!
Notes:
Cooking times may vary depending on the crockpot, so keep an eye on the dish after the 2-hour mark.
If everything is melted and creamy before the 3 hours are up, switch to the “warm” setting to avoid overcooking.