INGREDIENTS
- 2½ cups milk
- 1 (12- ounce) can evaporated milk
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground pepper
- ½ teaspoon paprika (I used smoked paprika)
- 1 pound elbow macaroni
- ¼ cup butter, cubed
- 4 ounces Velveeta, cubed
- 8 ounces sharp cheddar cheese, grated
- 4 ounces Monterey Jack cheese, grated
INSTRUCTIONS
- In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.
- Pour the uncooked macaroni into your 5 quart Crock-Pot® Slow Cooker. Top with butter and all cheeses.
- Pour the milk mixture on top and stir to combine.
- Do your best to press all the macaroni into the milk mixture. It won't be completely covered, this is ok.
- Cover your Crock-Pot® Slow Cooker and cook on low for 2-3 hours, stirring once after one hour.
- The mac and cheese will be done when all the liquid is absorbed and the pasta is cooked.
NOTES
I used Barilla brand pasta*
http://cookiesandcups.com/no-boil-crock-pot-mac-cheese/
