Happy Valentine’s Day! In honor of the holiday, let me share with you the three ways to my heart:
- Buy me mac & cheese
- Make me mac & cheese
- Be mac & cheese!
So it should come as no surprise that I am celebrating with a new mac & cheese recipe post!
When I bought my crock pot, I told myself it was because I wanted to make healthy recipes, and I have. But deep down, I also knew that it was because I wanted to make mac & cheese, piping hot and rich in flavor. I held off for as long as I could, but I finally caved and made this decadent crock pot mac & cheese recipe.
And let me tell you, it was epic.
To make, you’ll need:
16 ounces of pasta (I chose gemelli because I love the shape, but you can choose any kind that you want)
8 ounces cheddar cheese
8 ounces mozzarella
Shredded sharp cheddar cheese
12 ounces of evaporated milk
1 cup milk
1 teaspoon salt
1 teaspoon pepper
First make your pasta according to the directions on the box. Stop cooking while the pasta is extremely al dente, as it will continue to cook while it’s in the crock pot.
Then slice your cheddar and mozzarella cheese into cubes.
Add the pasta to the crock pot, and scatter your cheese cubes on top.
Add the remaining ingredients to the crock pot and stir.
Cook on low for about 2-3 hours or until the cheese is melted and the macaroni is cooked through.
30 minutes before you’re done cooking, add a layer of shredded cheddar cheese, and cook until it melts.
When it’s ready, it should look like this:
Then serve. I guarantee you’ll want seconds, so keep your crock pot set to warm.
Enjoy the mac & cheese… with your Valentine, perhaps?
~A
