I hadn’t done a food post in awhile and I made a great side dish for our low key New Year celebration at a neighbor’s house, so it seemed like a great way to start 2019!
My friend, Serena, found this recipe online, made it for our “Mac Off” at work in November and won the competition, so I asked her to send the recipe to me. In true Kelley fashion, I tweaked it a touch for our taste.
Creamy Crock Pot Mac ‘n Cheese
- 1 box (16oz) elbow macaroni
- 6 T butter, cut into smaller pieces
- 12oz evaporated milk
- 2 C half & half
- ½ C whole milk
- 16oz shredded sharp cheddar cheese
- 8oz Velveeta cheese, cut into smaller pieces
- ¼ teaspoon salt
- ¼ teaspoon pepper
- Red pepper flakes & sriracha, to taste
Cook the box of macaroni according to the box’s directions. Coat the inside of your crock pot with cooking spray while the noodles are cooking. Once the noodles are done, drain the water, pour the noodles into your crock pot and add the butter. Stir it until the butter melts and the noodles are coated.
Add the remaining ingredients, except for about 1/2 C shredded cheddar cheese and the sriracha. Stir the mixture well and set your crock pot to low for 2-3 hours. Remember that a few red pepper flakes go a long way when being cooked down in a crock pot.
In the last 15 minutes, add the remaining cheese and a little more red peper flakes, chili powder and sriracha if you want a lil more of a kick. Serve immediately!
We enjoyed it with some pork and collards for a true Southern kick off to the new year!