Ok we’re getting to the end of our list for the Beginner’s guide to Thanksgiving Dinner, and for a lot of households macaroni and cheese should be on the list! This is truly an American favorite, and I have a super easy trick that makes this one even better. Drumroll please I make this entire recipe in the crockpot! A set it and forget Mac and Cheese that you’ll love!
I made this for office potlucks in the past too bc I could take all the raw ingredients in (including dry elbow macaroni) and dump them into the crock pot and by lunch it was perfection! Plan on a 3 hour window to make this dish. You can make it the night before a reheat it but it’s seriously so easy that I make ot the day of with virtually no additonal effort. Here’s what you need:
1lb dry elbow macaroni or shells
1/4 cup butter cubed
1 can evaporated milk
1c. Milk
1c. Cream
1/4 c. Cream cheese
12oz sharp shredded cheddar
4oz shredded monterey cheese
1 tsp salt
1/2 tsp black pepper
Optional pinch of cayenne
In your crock pot add all of your ingredients stir well and turn on medium heat for approximately three hours. Stir occasionally to make sure cheese and pasta isnt sticking to the bottom of the pot. Once pasta is cooked through turn down to warm setting. Serve hot, enjoy!!
Pro-tip: I highly recommend using a crockpot liner with this recipe for fast easy clean up!
