Crock-Pot Mac & Cheese
Homemade macaroni and cheese is a process. You need to make a cheese sauce while also cooking pasta in another pot. And you'll almost definitely feel the need to make a buttery topping and bake it (even though it was already perfectly cheesy and saucy already). The amount of dishes is insane.
Enter: Crock-Pot Mac & Cheese. Everything—including the pasta!—cooks in a slow cooker. And in the end you have just ONE DISH to clean. Answer to your inevitable doubts and questions are below. (We were skeptical at first too!)
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)
DIRECTIONS
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.
source : delish.com