Slow Cooker Mac and Cheese with Evaporated Milk

about the recipe

Crockpot Mac and Cheese is a simple dish pulled together with fridge and pantry staples. This recipe is easy enough to tackle any night of the week, and delicious enough for a special occasion.  Any time you need comfort food, this mac and cheese delivers - it is one you will go back to again and again.

INGREDIENTS

– 1 pound elbow macaroni – ¼ cup butter – ¼ cup all purpose flour – 2 cups whole milk – 12 ounces evaporated milk – 1 teaspoon garlic powder – ½ teaspoon ground mustard – ½ teaspoon sea salt – ½ teaspoon fresh ground black pepper – 16 ounces shredded cheddar divided – 8 ounces American cheese diced

– Cook the pasta in salted water for 5 minutes. Drain, and transfer to your slow cooker. – Melt the butter in a saucepan over medium heat or in your slow cooker if it has an saute function.

– Add the flour, and cook for 3 minutes, whisking often. – Add the milk, evaporated milk, garlic powder, ground mustard, salt and pepper.

– Simmer until the sauce thickens, about 5 minutes. – Reduce heat to low and add in 12 ounces of the cheddar cheese and the American cheese.

– Stir to combine. – Pour over the noodles.

– Cook on low for 2 hours, or high for 1 hour.

– Add the remaining 4 ounces of cheese. Cover until the cheese melts.

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