Crock-Pot Mac and Cheese

Pure comfort doesn't get much better than slow cooker macaroni and cheese. This mac and cheese recipe needs no stovetop boil or oven bake, making it perfect for a decadent Thanksgiving side dish when oven space is tight. A trio of cheeses, including good old American cheese, take this dish over the top. Here's a genius trick: grate the cheeses while cold, then let sit at room temperature while the noodles cook so they melt into the dish easier. Use a sturdy pasta shape—look for one with durum wheat or semolina in the ingredient list—that will hold its shape in the slow cooker. 

What's the difference between evaporated and condensed milk?

The biggest difference between the two is that evaporated milk is unsweetened and condensed milk has lots of sugar added. Evaporated milk has less than half the water content as regular milk. Combining it with milk in the sauce creates just enough liquid for a rich, creamy sauce.

Do noodles need to be boiled before going in the slow cooker?

No need to boil the pasta before adding to the slow cooker for this Crock-Pot recipe! It cooks right in the creamy base, absorbing great flavor from the milk mixture and releasing just enough starch to help thicken the sauce.

What is the best cheese for mac and cheese? 

No one type of cheese is ever enough for mac and cheese! A combo will provide the perfect mix of meltability, flavor, and of course, that classic yellow color. Here, American cheese adds creaminess and color while sharp cheddar and smoked gouda add bold flavor.