Name: No Boil Crock-Pot Slow Cooker Mac and Cheese
Prep time: 10 min
Cook time: 2 h
Total time: 2 h 10 min
Yield: 6 servings
Ingredients: 2 1/2 cups milk; 1 (12- ounce) can evaporated milk; 1 teaspoon kosher salt; 1/2 teaspoon fresh ground pepper; 1/2 teaspoon paprika (I used smoked paprika); 1 pound elbow macaroni; 1/4 cup butter, cubed; 4 ounces Velveeta, cubed; 8 ounces sharp cheddar cheese, grated; 4 ounces Monterey Jack cheese, grated

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In a medium bowl whisk together milk, evaporated milk, salt, pepper, and paprika.

Pour the uncooked macaroni into your 5 quart 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 won’t be completely covered, this is ok.

Cover your 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.

1/2 teaspoon paprika (I used smoked paprika)

No Boil Crock-Pot Slow Cooker Mac and Cheese

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准备好开始烹饪了吗？