Are you looking for a delicious and effortless way to make mac and cheese? Look no further! Crock pot mac n cheese with evaporated milk is the perfect solution for those who want a creamy, comforting dish without the hassle of constant stirring. This method not only simplifies the cooking process but also adds a rich and indulgent flavor to your favorite comfort food.
Evaporated milk is a game-changer when it comes to making mac and cheese in the crock pot. Unlike regular milk, evaporated milk has a higher fat content, which gives the dish a creamy texture without the need for additional ingredients like heavy cream or butter. This not only makes the recipe healthier but also ensures that your mac and cheese is rich and satisfying.
Here’s a simple recipe for crock pot mac n cheese with evaporated milk that you can try at home:
Ingredients:
- 1 pound elbow macaroni
- 2 cups evaporated milk
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
Instructions:
- Preheat your crock pot to low heat.
- In a large pot, cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a separate bowl, whisk together the evaporated milk, flour, salt, pepper, garlic powder, onion powder, and paprika until well combined.
- In the crock pot, combine the cooked macaroni, shredded cheeses, and the milk mixture. Stir until well combined.
- Cover the crock pot and cook on low heat for 2-3 hours, or until the cheese is melted and the mixture is creamy and bubbly.
- Serve warm and enjoy your delicious crock pot mac n cheese with evaporated milk!
Crock pot mac n cheese with evaporated milk is a fantastic way to enjoy a homemade, creamy mac and cheese that’s easy to make and full of flavor. Whether you’re looking for a cozy meal for a family dinner or a quick and satisfying snack, this recipe is sure to impress.
