Name: Creamy Crockpot Mac and Cheese
Ingredients: 16 oz box dried elbow macaroni pasta; 3 Tbsp olive oil; 3 Tbsp unsalted butter cut into small cubes; 2 (12 oz each) cans evaporated milk; 2 cups whole milk; 1 1/2 tsp kosher salt; 1/2 tsp dried mustard powder; 1/4 tsp smoked paprika; 1/4 tsp black pepper; few dashes hot sauce optional but recommended – doesn’t make it spicy; 4 cups shredded cheddar cheese for best results, shred your own; 16 oz block Velveeta cut into small cubes

Ingredients

Scale

16 oz box dried elbow macaroni pasta
3 Tbsp olive oil
3 Tbsp unsalted butter cut into small cubes
2 (12 oz each) cans evaporated milk
2 cups whole milk
1 1/2 tsp kosher salt
1/2 tsp dried mustard powder
1/4 tsp smoked paprika
1/4 tsp black pepper
few dashes hot sauce optional but recommended – doesn’t make it spicy
4 cups shredded cheddar cheese for best results, shred your own
16 oz block Velveeta cut into small cubes

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Instructions

Cook elbow macaroni for 4 minutes, then drain. This will likely be less time than the box says to cook it for, but we want to undercook it.
Lightly spray the insert of a 6 quart or larger slow cooker with nonstick cooking spray, and add cooked pasta.
Top with olive oil and butter, stirring to combine well.
Add all remaining ingredients and stir.
Cover and cook on LOW for 2 hours, stirring after one hour. After one hour, the pasta may be slightly stuck, just give it a good stir and it’ll loosen up.
When the second hour is up, give the mac and cheese a good, solid stir and you’ll see the cheesy sauce come together. Taste, adjust seasoning if necessary and enjoy!