Have you ever thought about the concept of mac and cheese? Like, who actually thought it would be a good idea to melt some cheese and throw it on some cooked noodles? I mean, I’m glad they did, because mac and cheese is definitely one of my all time faves. But when you think about cheese and noodles, for some reason they just don’t seem to fit. Maybe it’s because when I think about them separately I think of orange cheese of some type.
Okay, I’m done now.
Anyway, this mac and cheese is amazing. Amazingly easy, amazingly cheesy, I’m half way to realizing my dreams of becoming a rapper. Yeah, no. I know.
This mac and cheese is amazing because you get to throw all of your ingredients into the crockpot and a few hours later you have the creamiest, richest mac and cheese ever! The last time I made this I took it to work for a luncheon and one of my coworkers came to ask me for the recipe, at which point she told me that she hates mac and cheese, but she had already eaten 3 bowls of mine and was considering a fourth! Success! I love bringing people to the dark side, especially when carbs are involved! I was glad I had made a triple batch that day, multiple coworkers came to tell me that they were on their second or third bowls.
This stuff is killer. Seriously, plan on breaking out your jeggings or leggings for the day after, nothing else is going to fit!
Crockpot Macaroni and Cheese
- 8 oz. Sharp cheddar, shredded
- 8 oz. Extra sharp cheddar, shredded
- 7 oz. Gouda, shredded
- 8 oz. Velveeta, cut into chunks
- 4 Eggs, beaten
- 3 C Whole milk
- 2 12 oz. Cans evaporated milk
- 1 stick butter, melted
- 16 oz. Elbow noodles, cooked
- 1 tsp. Kosher salt
- Pepper to taste
- Spray a crockpot with nonstick cooking spray. Mix all ingredients together and stir well.
- Turn on the crockpot and cook on low for 4 hours.
- Turn off crockpot, stir well, and serve.