Here’s a delicious Crockpot Mac and Cheese recipe using the ingredients you’ve provided:
Ingredients:
- 16 ounces cooked al dente elbow macaroni
- 1/2 teaspoon black pepper
- 6 tablespoons butter, melted
- 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
Instructions:
- Prepare Macaroni: Cook the elbow macaroni until al dente (firm but not overcooked), then drain and set aside.
- Assemble in Crockpot: In a large crockpot (slow cooker), combine the cooked macaroni, black pepper, melted butter, evaporated milk, whole milk, 1 1/2 cups of the shredded sharp cheddar, Velveeta, and cream cheese.
- Mix Together: Stir all the ingredients thoroughly to ensure that the cheeses and milk are evenly distributed.
- Cook: Cover and cook on low heat for 2-3 hours, stirring occasionally to prevent the cheese from sticking and to help it melt smoothly.
- Add Topping: During the last 10-15 minutes of cooking, sprinkle the reserved 1/2 cup of shredded sharp cheddar cheese on top. Let it melt into a cheesy topping.
- Serve: Once the cheese is fully melted and everything is creamy, give it a final stir and serve warm!
This slow-cooked mac and cheese is rich, creamy, and perfect for family gatherings or as a comforting side dish!