Ingredients
Scale
- 1 pound elbow macaroni
- 4 cups shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 (12 ounce) can evaporated milk
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup milk
- 1/4 cup butter, cut into pieces
- 1 teaspoon salt
Instructions
- Step 1: Cook macaroni according to package directions; drain well.
- Step 2: In a slow cooker, combine cooked macaroni, cheddar cheese, Parmesan cheese, evaporated milk, condensed soup, milk, butter, and salt.
- Step 3: Stir well to combine all ingredients.
- Step 4: Cover and cook on low for 2-3 hours, or on high for 1-1.5 hours, stirring occasionally, until cheese is melted and sauce is creamy.
- Step 5: Let stand for 10 minutes before serving.
Notes
- For best results, stir occasionally during cooking to prevent sticking and ensure even melting.
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave with a splash of milk to restore creaminess.
- Garnish with a sprinkle of paprika and chopped parsley for a pop of color and flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American