This is another facebook post that went around, and I keep losing the recipe! So I figured other people had to be in the same boat, so I’ll put it here!
- 12 ounces uncooked elbow macaroni
- 4 tablespoons butter, cut into cubes
1 can (12 ounces) evaporated milk
- 1½ cups half & half
- 3 cups (12 ounces) shredded sharp cheddar cheese
- 8 ounces cream cheese cut into cubes
- ¼ teaspoon salt
- ¼ teaspoon pepper
Cook the macaroni separately, until still slightly hard, everything else goes into the slower cooker for 2-3 hours. Add the macaroni and leave it for another hour or so until it’s all nice and thick. I honestly thought there was too much liquid the first time I made it, so I went and made more macaroni. That was a mistake lol The sauce thickens up A LOT and it is the creamiest macaroni and cheese we have ever made! WAY better than in the oven, I won’t bother making it that way ever again after having this!