Crockpot Macaroni and Cheese

• Category: Main Dish
• Appliance: Slow Cooker
• Skill Level: Beginner

Cook: 4-5 hours (Low) or 2-3 hours (High)

Ingredients

• 8 ounces elbow macaroni, cooked just until al dente and drained
• 3 cups shredded cheddar cheese or cheddar cheese blend, divided
• 1 can (12 ounces) evaporated milk
• 1/2 cup milk
• 2 tablespoons butter, cut into small pieces
• 1 teaspoon Worcestershire sauce
• 2-3 dashes hot sauce, optional
• 1/4 teaspoon salt, or to taste
• Black pepper, to taste

Directions

1. Lightly coat the inside of a 3- to 4-quart slow cooker with cooking spray.
2. Cook the macaroni just until al dente according to the package directions. Drain well. Do not overcook it because the pasta will continue to soften in the slow cooker.
3. Add the cooked macaroni to the slow cooker.
4. In a bowl, stir together the evaporated milk, regular milk, Worcestershire sauce, hot sauce, salt and black pepper.
5. Pour the milk mixture over the macaroni.
6. Add the butter and 2 1/2 cups of the shredded cheese. Stir gently to combine.
7. Cover and cook on Low for about 1 1/2-2 hours, stirring after about 1 hour. Begin checking early because slow cookers vary and the macaroni can become too soft if cooked too long.
8. When the sauce is creamy and the macaroni is hot, stir well. If the sauce seems too thick, stir in a small amount of additional milk.
9. Sprinkle the remaining 1/2 cup cheese over the top. Cover for another 5-10 minutes, or until the cheese melts.
10. Serve warm. Once the macaroni and cheese is ready, avoid leaving it in the slow cooker for an extended time because the pasta will continue to soften.

Kid-Friendly Tips

• Perfect for learning slow-cooker safety
• Kids can measure and pour ingredients
• Great "dump-and-stir" recipe for beginners