Slow-Cooker Mac ‘n’ Cheese

So simple and creamy with two kinds of cheese, you’ll never go back to the boxed mix again.

Ingredients

• 1 (8 oz.) pkg. shredded Cheddar cheese
• 2 cups milk
• ½ (12 oz.) can evaporated milk
• ½ tsp. dry mustard
• ¼ tsp. smoked paprika
• ⅛ tsp. cayenne pepper
• 8 oz. elbow macaroni
• 4 oz. Velveeta, cut into cubes

Instructions

1. Reserve ½ cup shredded cheddar. Coat 6-qt. slow cooker with cooking spray. Combine milk, evaporated milk, mustard, paprika, cayenne and ¼ tsp. pepper. Stir in macaroni, Velveeta and remaining cheddar. Cover; cook on low until creamy and pasta is cooked, about 2 hrs. Stir.
2. Coat 6 (10 oz.) ramekins with cooking spray. Divide macaroni mixture among dishes. Sprinkle with reserved cheddar. Broil until golden, 2–3 min.