This mac 'n cheese is worth the wait. The evaporated milk helps make a thick and creamy cheese sauce. Try a mixture of different cheese for different tastes.more
Adapted from tiphero.com
pound (16 ounce) elbow macaroni
cups whole milk
(12 ounce) can evaporated milk
teaspoon salt or more to taste
cups shredded sharp cheddar cheese
Add evaporated milk, milk, macaroni, salt, butter and cheese into a large slow cooker. Mix well. Cook on the lowest setting for about 1 1/2 to 2 hours. Cook until the pasta is al dente. Stir after 30 minutes and check the macaroni after 1 1/4 hours. Tip: Slow cookers vary so the time it takes for your crockpot to cook the macaroni might be different. The first time we made this, we were using an older crockpot that only had a knob to turn to either high or low. Even on low, the crockpot got way too hot and the milk curdled and the macaroni became mushy. When we switched to a new crockpot with multiple settings and cooked it on the lowest, stirring after 30 minutes and checking on it periodically, we avoided both pitfalls and ended up with creamy, cheesy macaroni!