- 1 pound elbows (uncooked macaroni)
- 24 ounces evaporated milk
- 2 cups whole milk
- 3 1/2 cups shredded cheese (I used sharp cheddar and Monterrey jack)
- 1/2 teaspoon paprika (optional)
- 1 teaspoon mustard (optional)
- salt (to taste)
Christy Pacha 2 Nov 2018
Too much liquid...not a fan!
ChongWingYiuChloe 29 Sep 2017
Its okay, but its too creamy
Jennifer L. 29 Nov 2016
Followed recipe exactly and it turned out gummy and didn't taste good at all. Won't attempt another try.
Christina H. 21 Sep 2016
We made this and it was so mushy and geltain like would recommend if you attempted this don't add all the liquid or just go for Mac and cheese from a box
Derek H. 16 Jul 2016
The 2 hour cook time on low turned this dish into mush. I'd recommend using a stove top recipe for mac & cheese.
Lori Sari 3 Jul 2016
Good basic recipe, and it came out creamy and tender. I added 1 tsp. dried mustard, 2 tsp. paprika, and 1 tsp. garlic powder. It took about 2 1/2 hrs. in my crockpot. Tasted slightly sweet at the end, but it wasn't unpleasant. I may try only one can of evaporated milk next time to see if that makes a difference. Very easy and would recommend for a good side dish.