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)
- 8 ounces Velveeta, cubed
- 8 ounces cream cheese, cubed
Instructions:
- Prepare the Ingredients:
- Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
- Cube the Velveeta and cream cheese for easy melting.
- Mix in the Crockpot:
- Add the cooked macaroni, black pepper, butter, evaporated milk, whole milk, shredded cheddar cheese (reserving 1/2 cup for later), Velveeta, and cream cheese to the crockpot.
- Stir everything together until well combined.
- Cook:
- Set the crockpot to low and cook for 3-4 hours, stirring occasionally.
- Cooking times may vary depending on your crockpot. Start checking around the 2-hour mark. If everything is melted and combined earlier, switch the crockpot to the warm setting to prevent overcooking.
- Add the Final Cheese:
- Once the mac and cheese is fully cooked and creamy, sprinkle the reserved 1/2 cup of shredded cheddar cheese on top.
- Cover the crockpot and let the cheese melt.
- Serve:
- Once the cheese on top has melted, stir gently, serve warm, and enjoy!
This recipe is sure to be a hit, whether for a family gathering or just a comforting meal at home.