Crock-Pot Mac And Cheese

Name: Crock-Pot Mac And Cheese
Prep time: 5 min
Cook time: 60 min
Total time: 5 min
Yield: 8 - 10 serving(s)
Ingredients: 1 16-oz. box elbow macaroni; 2 1/2 c. whole milk, plus more for serving; 1 12-oz. can evaporated milk; 1/2 c. heavy cream; 4 tbsp. unsalted butter; 1 tsp. kosher salt; 1/2 tsp. ground black pepper; 1/4 tsp. paprika; 1/8 tsp. cayenne; 1/4 lb. American cheese, cubed; 1 8-oz. bag shredded sharp cheddar cheese; 1 c. shredded smoked gouda cheese

Prep 5m

Cook 1h

Total 5m

Pure comfort doesn't get much better than slow cooker macaroni and cheese. This mac and cheese recipe needs no stovetop boil or oven bake, making it perfect for a decadent Thanksgiving side dish when oven space is tight. A trio of cheeses, including good old American cheese, take this dish over the top. Here's a genius trick: grate the cheeses while cold, then let sit at room temperature while the noodles cook so they melt into the dish easier. Use a sturdy pasta shape—look for one with durum wheat or semolina in the ingredient list—that will hold its shape in the slow cooker.