No Boil Crock-Pot Slow Cooker Mac and Cheese

• servings: 6 servings
• active time: 10 minutes
• total time: 2 hours 10 minutes

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

Directions

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.

Nutrition

• Calories: 716
• Total Fat: 33.7 g
• Saturated Fat: 19.4 g
• Trans Fat: 0.4 g
• Cholesterol: 91.1 mg
• Sodium: 1131.6 mg
• Total Carbohydrate: 73.2 g
• Dietary Fiber: 7.1 g
• Total Sugars: 13.1 g
• Protein: 34.9 g