Today's recipe is the cheesiest most decadent mac and cheese you have ever put in your mouth. I realize that's a bold statement. And. It's. So. Easy. I can't take any credit for this but I don't actually know who to give credit to. I got it from my friend Kelly who got it from a girl in our community service sorority in college. I think it's safe to say that the sharing of this recipe is an act of community service in itself (weeeooop!!). It's made right in your crockpot! It's perfect for the holidays because it saves room in your oven and it feeds a crowd. I actually like to make this only when I'm feeding a crowd because otherwise I will eat it every day for breakfast, lunch and dinner with some cold bites from the fridge in between and that much Velveeta can't be good for anyone. I used this recipe last year for our SuperBowl party and did a mac and cheese bar! Let your guests build their own with toppings like buffalo chicken, broccoli, tomato, green onion, bleu cheese, and BACON. Another way this recipe has been successful is for friends who have had babies and need sustenance so they can survive never sleeping again. I make it in the crockpot (mix in some steamed broccoli sometimes because vitamins) and then transfer to aluminum pans with aluminum/cardboard lids for easy transport, freezing and heating up in the oven. So try it out and be the star of your next potluck!
Ingredients:
- 16oz elbow pasta
- 2lb Velveeta cheese, cubed (I used the 2% milk variety)
- 1 stick butter (cut into tablespoons after you butter the crockpot)
- 24 oz evaporated milk (I use 2%)
- 3 cups milk (I use 1%)
- 1 tbsp vegetable oil
- 2 tsp salt
Instructions (pictures below):
- Cook pasta according to package directions until al dente.
- Drain and toss in oil to prevent sticking.
- Butter your crockpot
- Add pasta to crockpot and top with the rest of the ingredients.
- Cook on low for 3-4 hours, stirring occasionally
*I like to stir 1x per hour for the first two hours and then about every 30 minutes until the cheese is your desired consistency.
*If you are transporting or storing for the fridge/freezer, grease your pan and pour mac and cheese inside. Top with extra cheddar if you'd like! If you are taking it out of the crockpot, I would recommend leaving the cheese a little saucier so it stays moist and creamy.
Here is my buttered crockpot. I recommend a liner with this one because it gets MESSY.
This is what your mac and cheese will look like when all the ingredients have been added. Do not worry if it looks s(o)uper soupy. Once the Velveeta melts it will make magic.
This is about the consistency that I like to switch it to "warm" at. It will continue to get a little thicker as it sits before you serve. If serving immediately, I might let it get a little thicker. This photo was taken at 3.5 hours on low.
Enjoy, friends!!
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