Prep

• Spray the sides and bottom of your crockpot. Boil your macaroni noodles in a large pot of well-salted water. Only cook them for about 6-7 minutes, remove from the stove, and drain in a colander. Pour cold water over noodles to stop the cooking and rinse off starch, then set aside to drain.
• Shred both cheeses using a grater. While it may be more convenient to buy pre-shredded cheeses, keep in mind that they often have a wax coating that can interfere with melting. For an exceptional mac and cheese, it's best to shred your own cheese to achieve that smooth, creamy consistency we love. Cube 3 ounces of cream cheese and 4 tablespoons of butter, keeping them the same size for even melting. In a small mixing bowl, whisk together one whole egg and one egg yolk until thoroughly combined.

Assembly

• Pour all the elbow macaroni into the Crockpot. Add 1 ½ cups of whole milk and one 12-ounce can of evaporated milk. Scatter the cubes of butter and cream cheese over the noodles. Set aside about 1 ½ cups of shredded cheese for topping, and mix the remaining cheese into the noodle mixture, stirring until well combined.

Cook Mac and Cheese

• Set the crockpot to low and cook for 2 hours. At the 1-hour mark, check the ingredients and stir them. During the last 15 minutes of cooking, add the remaining 1½ cups of cheese as the top layer for the mac and cheese. If you prefer a crunchy topping, toast crushed crackers mixed with butter in the oven first, then sprinkle them over the reserved cheese during the final 15 minutes of cooking for added crispiness. If you have other topping ideas, like adding bacon bits, this would be the time to add them.

Tips

• Here are two important tips for cooking pasta:

  1. Properly salt your pasta water. Add enough salt until the water tastes like a salty broth—right on the verge of being too salty.

  2. Do not fully cook the elbow macaroni. Undercook the noodles so they don’t become mushy. I cook mine for about 7 minutes. Remember, they will finish cooking in the Crockpot. Immediately drain and rinse. If you don't, the noodles will continue to cook somewhat, and the starch from the noodles will thicken the mac and cheese.

  I really enjoy smoky mac and cheese with a crunchy topping. Switch to 8 ounces of Gruyère instead of sharp white cheddar, and definitely add toasted, buttery crushed crackers or breadcrumbs and chopped bacon.

If you tried this recipe, don’t forget to scroll up and tap those stars! I’d love to know how it turned out for you.