crockpot macaroni and cheese with no evaporated milk

Crockpot macaroni and cheese with no evaporated milk full#
Crockpot macaroni and cheese with no evaporated milk free#
Crockpot macaroni and cheese with no evaporated milk mac#

If you do want to reheat leftovers, try adding a little bit of milk to the mac and cheese beforehand to loosen the thickened sauce. Once it becomes cold, it’s difficult to reheat while maintaining the original creamy, cheesy texture. Serve right away. This mac and cheese is definitely best right away.Pay more attention the first time you make this, so you get the perfect timing for YOUR crockpot. Mac and cheese in the crockpot tends to get mushy if it cooks too fast or too long! Keep in mind, all crockpots cook differently (some run hotter or colder than others). Pay attention to cook time and know your crockpot.

I found that the combination of half and half, evaporated milk, and broth created the best flavor and texture! To prevent this, grate your own cheese instead! It’s a little extra work but makes a big difference! Grate your own cheese. Pre-grated, prepackaged cheeses contain an anti-caking agent which can leave a gritty texture in the mac and cheese after the cheese is melted.Spray the crock pot. This prevents the noodles from sticking and burning to the bottom of your crockpot.But to ensure that you don’t have a disaster on your hands: clumpy cheese, burnt pasta, mushy mess, be sure to follow these tips: This truly is one of the easiest recipes to make.

Tips for making the best crock pot mac and cheese recipe

Combine everything in your crock pot and let cook on LOW for 2 hours, stir, top with more cheese, then cook for an additional 30 minutes.ĭon’t have 2 1/2 hours of time to spare? Try this instant pot mac and cheese instead!.

My biggest tip? Know your crockpot! If your noodles are ending up mushy, it’s probably because your crockpot runs hotter than mine. This is one of my favorite throw and go recipes that I promise you won’t mess up. Only have pepper jack? Use it up! While you can certainly play around with flavors, keep amounts the same. Not a fan of evaporated milk? Use that leftover 2% you have hanging out in your fridge. Don’t have macaroni noodles? Try using medium shells instead (although you may need to adjust cooking time).

Crockpot macaroni and cheese with no evaporated milk free#

This is a relatively forgiving recipe, so feel free to play around a bit with that you have on hand. It’s one of the best melting cheeses, so it provides a gooey texture and amazing a caramel-y taste.

Gouda Cheese – this is another twist to elevate the flavor and texture.

You could also use mild cheddar, but it’s not going to be quite as flavorful.

Sharp Cheddar Cheese – contributes that sharp, tangy flavor.

Feel free to use pepper jack for a little spice instead. This cheese melts really beautifully and is very mild in flavor.

Monterey Jack Cheese – gives the mac and cheese a smooth, buttery taste.

I think it’s a little boring without it! If you don’t have or don’t like asiago, try parmesan cheese instead.

Asiago Cheese – adds a nutty flavor to the mac and cheese.

I kept the seasonings simple to mimic that classic macaroni and cheese flavor.

Salt and Pepper – adds flavor and a little spice.

If you don’t have these ingredients on hand, heavy cream can be used to replace the half and half and whatever milk you have in your fridge can be used to replace the evaporated milk. Half and half for creaminess and evaporated milk for a touch of sweetness.

Half and Half and Evaporated Milk – creates the PERFECT creamy texture and flavor.

Use vegetable if you want to keep this dish vegetarian! I highly recommend using broth for added flavor.

Broth – chicken or vegetable broth both work.

Do NOT cook these beforehand or you WILL get a mushy mess.

Macaroni Noodles – the base for this dish.

IngredientsĬlassic mac and cheese ingredients kicked up a notch! PLUS, it’s made in my all-time favorite kitchen tool: the crock pot.

Crockpot macaroni and cheese with no evaporated milk full#

It’s cheesy, creamy, and full of perfectly cooked noodles. Now, I’m a homemade mac and cheese girl all the way and this crock pot mac and cheese does not disappoint. I haven’t always been a homemade mac and cheese girl (gimme all that boxed stuff), but ever since my one pot mac and cheese, I’m a changed woman. This crock pot mac and cheese is SO GOOD and full of not one, not two, not even three, but FOUR kinds of cheese.