Post by @saltysprig

Creamy Crockpot Mac & Cheese Ingredients * 16 oz cavatappi pasta * ½ cup (1 stick) butter, cubed * 1 (12 oz) can evaporated milk * 2½ cups whole milk * ½ cup heavy cream * 12 oz Velveeta, cubed * 4 cups freshly shredded cheese of choice* * ½ tsp dry mustard * ½ tsp kosher salt, plus more to taste * ½ tsp black pepper * Nonstick cooking spray Instructions 1. Spray the inside of a large Crock-Pot with nonstick cooking spray. 2. Cook the cavatappi in salted water for about 2 minutes less than the package’s al dente directions. Drain well. 3. Add the cavatappi to the Crock-Pot along with the butter, evaporated milk, whole milk, heavy cream, Velveeta, shredded cheese, dry mustard, salt and pepper. Stir to combine. 4. Cover and cook on LOW for 1½–2 hours, stirring after about 1 hour. Continue cooking just until the cheese is completely melted and the pasta is tender and creamy. Crockpots vary, so check it early to avoid overcooking the pasta. 5. Stir well before serving. Taste and add additional salt and pepper if needed. The mac and cheese will continue to thicken as it sits, so stir in a splash of warm milk if needed. Cheese Options: For a classic mac and cheese, I love 2 cups sharp cheddar + 2 cups extra-sharp white cheddar. You can also use your favorite combination of cheeses. Try smoked Gouda for a smoky version, pepper Jack and jalapeños for a little kick, or Monterey Jack for a milder version. #crockpotmacandcheese #crockpotmacncheese #macandcheese #macaroniandcheese #crockpotrecipes