Crockpot Macaroni and Cheese
A creamy, velvety, rich make ahead mac and cheese that comes together in a crockpot. It's not mushy and the cheese sauce pools into the shells.
Ingredients
- 24 oz medium shells 1 1/2 boxes
- 16 oz cheddar cheese shred yourself— don’t get bagged or it will separate. I use Cracker Barrel extra sharp cheddar cheese
- 10 oz velveeta cubed
- 10 oz evaporated milk
- 2 1/2 C half & half
- 1 tsp salt
- 1/2 tsp pepper
- 6 TB salted butter melted
Instructions
- Boil shells 1-2 days in advance (that's the make ahead portion). Only boil for 6 minutes in the salted water. Strain and immediately rinse. Rinse in cold water and allow to sit in the colander to drain off the excess water. Store in a gallon size zip lock bag in the fridge.
- Remove noodles from the fridge when you start the cheese sauce and let them come to room temperature. Shred block cheddar cheese by hand or with a food processor fit with the shredding blade. Do not use pre-shredded cheese.
- To a crockpot set on LOW add evaporated milk, Velveeta, shredded cheddar cheese, half and half, salt and pepper. Cover and allow to cook for 3 hours stirring once per hour.
- With 30 minutes to go (2 1/2 hour mark) add melted butter to the bag of shells. Massage and add to the crockpot. Stir, cover and let noodles warm throughout in the sauce for 30 minutes. Mix and serve.
Tried this recipe?Let us know how it was!