Extra Creamy Mac ‘n’ Cheese
So simple and creamy with two kinds of cheese, you’ll never go back to the boxed mix again.
Serving Size:
6
Active Time:
20 min.
Total Time:
2½ hrs.
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
- 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.
- Coat 6 (10 oz.) ramekins with cooking spray. Divide macaroni mixture among dishes. Sprinkle with reserved cheddar. Broil until golden, 2–3 min.
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