No Boil Crock-Pot® SLow Cooker Mac and Cheese

• Vegetarian

• Canned Goods

  • 1 (12- ounce can Evaporated milk

• Pasta & Grains

  • 1 lb Elbow macaroni

• Baking & Spices

  • 1 tsp Kosher salt
  • 1/2 tsp Paprika
  • 1/2 tsp Pepper, fresh ground

• Dairy

  • 1/4 cup Butter
  • 8 oz Cheddar cheese, sharp grated
  • 2 1/2 cups Milk
  • 4 oz Monterey jack cheese, Grated
  • 4 oz Velveeta

Found on cookiesandcups.com

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

Directions

• 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 wont 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.