This recipe is a family favorite, even my little brother Elijah, a very picky eater, loves it. He is looking over my shoulder right now, and just asked "wait, is that the mac and cheese that I love??" YES, it is! And even though the picture below might not portray the absolute deliciousness of this recipe, trust myself and Elijah when we say that this is the best ever! Lucky for us, this recipe makes a lot of mac and cheese, so we had some leftovers for the next day, and guess what, Elijah devoured it!
This was my first time making a Crock-Pot meal, and it was so incredibly easy! All I had to do was toss in the ingredients 3 hours before dinner time. It was perfect because my free time was in the middle of the day and I had practice right before dinner. I think the Crock-Pot is going to solve a lot of my timing issues!
My next goal is to find a way to make this dish with a creamier and smoother cheesy texture. The woman that I got this recipe from has pictures that look much different from my finished result, so it will be a challenge to perfect her recipe, but I will try!
Also, make sure to stir the mac and cheese in the Crock-Pot, every 30 minutes if you can, to prevent the noodles from clumping!
Ingredients ~
1 lb. elbow macaroni
1/2 c. (1 stick) melted butter
4 c. shredded cheddar cheese
4 oz. cream cheese, cut into cubes
1/2 c. freshly grated grated Parmesan
2 (12-oz.) cans evaporated milk
2 c. whole milk
1/2 tsp. garlic powder
1/8 tsp. paprika
kosher salt
Freshly ground black pepper
Finely chopped chives, for garnish (optional)
Instructions ~
Combine macaroni, butter, cheddar cheese, cream cheese, Parmesan, evaporated milk, whole milk, garlic powder, and paprika in a slow cooker. Season with salt and pepper.
Cook on high until the pasta is cooked through and the sauce has thickened, 2 to 3 hours, checking after 2 hours, then every 20 minutes after.
Garnish with chives before serving, if using.
Recipe From: Lauren Miyashiro
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