All you need is a pound of elbow macaroni, Velveeta cheese, sharp cheddar cheese, evaporated milk, half and half and some salt and pepper to make the creamiest version ever Everyone loves this recipe. as the recipe stands, but by doubling the entire recipe that knocked the cheese up to 4 c.).It gave me a lovely cheese sauce but watch your sauce carefully, I nearly scorched mine!.My Farberware FSSC500 crockpot doesn't cook as hot as the more common Rival, for example, so my pasta came out more al dente than I expected.Next time, I'll try 2 hours on HIGH instead of the 1 hour the recipes gives.I didn't get the floury taste some reviewers have mentioned, nor did the recipe dry out during cooking.Perhaps these complaints were due to too much flour (don't scoop that flour directly from the canister as you'll use too much, spoon it into the measuring cup and then gently level it off instead) OR an inadvertant overcooking in a crockpot that runs too hot (cooking in less time than the recipe calls for and checking it sooner might help). A 5 ingredient homemade mac and cheese that only takes 3 hours to make in a slow cooker.

Step 2: Put the cubed Velveeta and the shredded sharp cheddar cheese into the slow cooker. Dump the drained macaroni into a 8 quart crock pot. Drain the pasta in a colander and run cold water over it until the pasta is cool. model so I doubled the recipe (filled up the crock just right).I added cubed ham, so I left out the salt.I used white pepper instead of black pepper (didn't want black specks).I skipped the onions (onions in mac'n'cheese?!? weird!).I skipped the paprika, added dry mustard.I doubled the cheese (that would be 2 c. Step 1: Boil the macaroni in salted water for five minutes. I've never made mac'n'cheese by this method before, but thought it would be something nice to break in my new crockpot with.and it WAS nice.Now for caveats and general commentary.My new crockpot (Farberware FSSC500) is a 5 qt.

Best homemade crockpot mac and cheese