creamy mac and cheese with evaporated milk and velveeta

Once boiling, add in the pasta and cook until al dente. Add 8 cups of water to a large stock pot, salt it, and bring it to a boil. Seasonings: salt, pepper and crushed red pepper are my choices, but feel free to add in some dry ground mustard, paprika or even Italian seasoning.

Butter and olive oil: you don't want your pasta to stick together so a little butter and olive oil make sure that doesn't happen.

I'm sure you could use whole milk too, but that would be really rick.

2% milk: skim or 1% would also work in this recipe.

Evaporated milk: evaporated milk has a higher milk to water content, which adds to the creaminess of this recipe.

Shredded cheddar cheese: you can use the pre-shredded stuff or buy a block of sharp cheddar and shred it on your own.

Velveeta cheese: I know, I know, it's not 'really' cheese, but it does make for a super creamy dish, so just go with me on this one.

Macaroni noodles: elbows, small shells or large shells are my preferred choices for this recipe, but you could also use a penne, rotini or farfelle pasta if you preferred.

The combination of Velveeta and shredded cheese makes this ultra cheesy and the two types of milk is what makes its ultra creamy. I prefer to either use elbows or shells in this recipe.

This is a slow cooker version, made with shredded cheese, evaporated milk, regular milk, Velveeta cheese and noodles of your choice. What is ultra creamy macaroni and cheese? It's actually a family joke to call this 'Naptime Macaroni and Cheese' because it's so cheesy and delicious that it fills you up and you just want to take a nap afterwards. I'm really sorry about that! Seeing as you need this macaroni and cheese in you life, pronto! I've been making this macaroni and cheese recipe for years, but I've never managed to share it with you. Ultra Creamy Macaroni and Cheese is the creamiest, cheesiest slow cooker macaroni you can make.

Creamy mac and cheese with evaporated milk and velveeta